Irresistibly Fresh Asian Noodle Salad with Ginger-Lime Delight
This Asian Noodle Salad with Ginger-Lime is a vibrant, refreshing dish made with fresh vegetables and silky rice noodles.
Equipment
- Mixing bowl
- small bowl
- Whisk
- Knife
- Cutting Board
Ingredients
For the Salad
- 8 oz Rice Noodles cook until tender but not mushy
- 1 medium Cucumber thinly sliced into strips
- 1 medium Bell Pepper cut into long, thin slices
- 1 medium Carrot grated
- 2 stalks Green Onions finely chopped
- 1/2 cup Cilantro finely chopped
- 1/4 cup Mint finely chopped
For the Dressing
- 1 tbsp Ginger fresh, grated
- 3 tbsp Lime Juice freshly squeezed
- 3 tbsp Soy Sauce/Tamari gluten-free if needed
- 1 tbsp Honey/Maple Syrup to taste
- 1 tbsp Sesame Oil optional
For Garnishing
- 1/4 cup Crushed Peanuts or substitute sunflower seeds
Instructions
Cooking Instructions
- Boil the rice noodles in salted water according to package instructions (usually around 5-7 minutes). Drain and rinse under cold water.
- In a small bowl, whisk together ginger, lime juice, soy sauce or tamari, honey or maple syrup, and optional sesame oil.
- Thinly slice the cucumber and bell pepper, grate the carrot, and finely chop the green onions, cilantro, and mint.
- In a large mixing bowl, toss the drained noodles with all the chopped vegetables and herbs.
- Drizzle the ginger-lime dressing over the mixture and gently toss until well-coated.
- Serve in bowls topped with crushed peanuts and extra lime wedges on the side.
Notes
Best served fresh but can be stored in an airtight container in the fridge for 1-2 days.