Rice noodle and vegetable salad
29 Mar 2025
Cook time 0 min
Prep time 30 min
Cook time 0 min
Prep time 30 min
Ingredients:
1 cup rice noodles1 red pepper
1 carrot
1 cucumber
1 onion
1 cup coriander leaves
1 tbsp peanut oil
2 tbsp lime juice
2 tbsp salsa sauce
1 tbsp fish sauce
Instructions:
1. Prepare the Rice Noodles:
- Cook the rice noodles according to the package instructions. Usually, this involves soaking them in hot water for about 5-7 minutes until they are soft. Drain and rinse under cold water to stop the cooking process. Set aside.
- Cook the rice noodles according to the package instructions. Usually, this involves soaking them in hot water for about 5-7 minutes until they are soft. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Prepare the Vegetables:
- Slice the red pepper into thin strips.
- Julienne the carrot into matchstick-sized pieces.
- Thinly slice the cucumber.
- Peel and slice the onion thinly.
- Chop the coriander leaves roughly.
- Slice the red pepper into thin strips.
- Julienne the carrot into matchstick-sized pieces.
- Thinly slice the cucumber.
- Peel and slice the onion thinly.
- Chop the coriander leaves roughly.
3. Make the Dressing:
- In a small bowl, combine the peanut oil, lime juice, salsa sauce, and fish sauce. Whisk together until well mixed.
- In a small bowl, combine the peanut oil, lime juice, salsa sauce, and fish sauce. Whisk together until well mixed.
4. Assemble the Salad:
- In a large salad bowl, combine the cooked rice noodles, red pepper, carrot, cucumber, and onion.
- Pour the dressing over the salad ingredients.
- Toss everything together until the noodles and vegetables are well coated with the dressing.
- In a large salad bowl, combine the cooked rice noodles, red pepper, carrot, cucumber, and onion.
- Pour the dressing over the salad ingredients.
- Toss everything together until the noodles and vegetables are well coated with the dressing.
5. Finish and Serve:
- Sprinkle the chopped coriander leaves over the salad.
- Toss gently once more to evenly distribute the coriander.
- Serve immediately as a refreshing and colorful dish.
- Sprinkle the chopped coriander leaves over the salad.
- Toss gently once more to evenly distribute the coriander.
- Serve immediately as a refreshing and colorful dish.
Nutrition per serving
6 ServingsCalories 90kcal
Protein 1.61g
Carbohydrates 16g
Fiber 1.68g
Sugar 3.20g
Fat 2.72g
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