Rice noodle and vegetable salad
This rice noodle and vegetable salad features vibrant fresh vegetables, coriander, and a zesty dressing of lime and fish sauce, all tossed together for a light, refreshing dish. It's quick to prepare, making it ideal for a healthy lunch or side.
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:
- 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.
- 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.
- In a small bowl, combine the peanut oil, lime juice, salsa sauce, and fish sauce. Whisk together until well mixed.
- 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.
- 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.
Rice noodle and vegetable salad FAQ:
Typically, rice noodles need to be soaked in hot water for about 5-7 minutes until they become soft. Always refer to the package instructions for the most accurate timing.
If you're looking for a substitute for fish sauce, you can use soy sauce for a vegetarian option. Alternatively, a mixture of soy sauce with a bit of lemon juice or vinegar can work well.
While the salad can be assembled and kept in the fridge for a couple of hours, it’s best served fresh to maintain the crunchiness of the vegetables. If preparing in advance, store the dressing separately until ready to serve.
Use thin rice noodles, often labeled as vermicelli or rice sticks. They have a light and delicate texture that pairs well with the salad ingredients.
The salad is properly dressed when all the noodles and vegetables are evenly coated with the dressing, giving them a glossy appearance without pooling excess dressing at the bottom of the bowl.
Nutrition Facts
6 ServingsCalories 90kcal
Protein 1.61g
Carbohydrates 16g
Fiber 1.68g
Sugar 3.20g
Fat 2.72g
More recipes
Cucumber avocado salad
A refreshing cucumber avocado salad with zesty lemon and coriander.
05 May 2026Leafy green and vegetable salad with lemon-tahini dressing
A refreshing leafy green salad with lemon-tahini dressing.
05 May 2026Fennel salad with parmesan, lemon and herbs
A refreshing fennel salad with parmesan, lemon, and herbs.
05 May 2026Curried chicken salad with celery and mayonnaise
Quick curried chicken salad with celery and mayonnaise.
05 May 2026Crunchy roast potato and caper salad
Crispy roast potatoes mixed with capers and creamy dressing.
05 May 2026Spicy mushroom and tomato salad
A vibrant, spicy salad with mushrooms, tomatoes, and mixed greens.
05 May 2026