Cold Rice Noodle Salad
A refreshing and easy-to-make cold rice noodle salad perfect for hot summer days. Packed with fresh vegetables, herbs, and a zesty dressing.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Small bowl
- Whisk
Ingredients
- 8 oz rice noodles vermicelli or thin rice noodles
- 1 cup cucumber julienned
- 1 cup carrots julienned
- 1 cup red bell pepper thinly sliced
- 1/2 cup green onions sliced
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh mint chopped
- 1/4 cup roasted peanuts chopped
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp lime juice freshly squeezed
- 1 tbsp honey
- 1 clove garlic minced
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes optional, for heat
Instructions
- Bring a large pot of water to a boil. Add rice noodles and cook according to package instructions, usually 3-5 minutes until just tender. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine cucumber, carrots, red bell pepper, green onions, cilantro, and mint. Toss to mix evenly.
- In a small bowl, whisk together soy sauce, rice vinegar, lime juice, honey, garlic, sesame oil, and red pepper flakes to make the dressing.
- Add the cooled rice noodles to the vegetable mixture. Pour the dressing over the salad and toss gently to coat everything evenly.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Before serving, sprinkle with roasted peanuts for added crunch.
Notes
Chef's Tips:
• For best results, use fresh herbs and vegetables
• Avoid overcooking the noodles to maintain a good texture
• Serve as a main dish or a side with grilled meats or tofu
Food Safety:
• Ensure all ingredients are fresh and properly stored to avoid spoilage
• Refrigerate leftovers promptly and consume within 2 days