Ingredients
Scale
- 200g rice noodles
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1 cup bell peppers (red, yellow, and green), thinly sliced
- 1/2 cup chopped fresh herbs (cilantro and mint)
- 1/4 cup sesame seeds
- 1/4 cup scallions, chopped
- 1/4 cup soy sauce
- 2 tbsp olive oil
- 1 tbsp rice vinegar
- 1 tsp honey or agave syrup
Instructions
- Cook the rice noodles according to the package instructions, then drain and rinse with cold water.
- In a small bowl, whisk together soy sauce, olive oil, rice vinegar, and honey.
- In a large mixing bowl, combine the cooked noodles, shredded carrots, cucumbers, bell peppers, and fresh herbs. Pour the dressing over and toss gently.
- Transfer to a serving bowl and enjoy, either immediately or after chilling in the refrigerator.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- For best results, keep the dressing separate until serving to avoid sogginess.
- This salad can be customized with additional vegetables or proteins like grilled chicken or shrimp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
