Description
This refreshing noodle salad is everything a summer dish should be—light, colorful, and loaded with bold flavors. Tossed in a sweet, tangy dressing and loaded with crisp veggies, fresh herbs, and optional protein, it’s a make-ahead marvel perfect for potlucks, weeknight dinners, or lunch prep. Whether you keep it vegan or customize it with grilled chicken or shrimp, it’s endlessly versatile and always satisfying. Ready in under 30 minutes, it’s proof that simple can be sensational.
Ingredients
8 oz rice noodles
1 red bell pepper, thinly sliced
1 carrot, shredded
½ cucumber, julienned
1 cup shredded red cabbage
3 scallions, thinly sliced
¼ cup chopped cilantro
¼ cup chopped mint
¼ cup Thai basil, chopped (optional)
¼ cup toasted peanuts or cashews
1 tbsp sesame seeds
Dressing:
3 tbsp soy sauce
2 tbsp rice vinegar
Juice of 1 lime
1 tbsp sesame oil
1 tbsp honey or brown sugar
1 garlic clove, minced
1 tsp fresh ginger, grated
Optional: ½ tsp chili flakes or 1 tsp Sriracha
Instructions
- Cook noodles according to package instructions. Rinse with cold water and drain.
- Prep vegetables and place in a large mixing bowl with noodles.
- In a separate bowl, whisk together all dressing ingredients.
- Pour dressing over the salad and toss well to coat.
- Add fresh herbs and mix again.
- Top with nuts and sesame seeds before serving.
- Let sit for 10–15 minutes for best flavor. Serve chilled or at room temperature.
Notes
-
For extra crunch, add bean sprouts or crispy fried onions.
-
Add protein like grilled chicken or tofu to make it a full meal.
-
Taste and adjust dressing to your preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: salad
- Method: No -cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 310