Rainbow Rice Noodle Salad

Rainbow Rice Noodle Salad

This bright and fresh rainbow rice noodle salad is as flavorful as it looks. Make this rice noodle dish as a meal prep for lunches as it holds its flavor for several days in the fridge.

  • Medium sodium
  • Low phosphorus
  • Medium potassium
  • Medium protein
Lunch Easy

Serving size

1/6 of recipe

Makes

6

Ingredients

3 cups rice noodles

1 cucumber

1 red bell pepper

1 cup shredded purple cabbage

1 cup shredded carrot

1 cup shelled edamame

2 tablespoons sesame seeds

Dressing:

¼ cup olive oil

3 tablespoon sesame oil

2 teaspoons low sodium soy sauce

1 ½ tablespoon honey

¼ cup no sodium added rice wine vinegar

1 tablespoon minced garlic

Nutrition Info

Makes:Serving size: 1/6 of recipe

Calories

285

Fat

22 g

Saturated Fat

4 g

Trans Fat

0 g

Cholesterol

16 mg

Carbohydrates

14 g

Sugar

8 g

Fiber

4 g

Protein

9 g

Sodium

183 mg

Calcium

79 mg

Phosphorus

129 mg

Potassium

415 mg

Instructions

1. Bring a pot of water to a rolling boil and cook the rice noodles according to the instructions on the package. Drain and rinse with cold water, then set aside.

2. Chop cucumber, red bell pepper, purple cabbage, edamame and carrots into bite size pieces.

3. In a large bowl combine chopped vegetables with cooked rice noodles.

4. In a small bowl combine olive oil, sesame oil, soy sauce, honey, rice wine vinegar and minced garlic for the dressing. Whisk together.

5. Pour dressing over the noodle and vegetables and stir together.

6. Optional: Top with sesame seeds.

 

Recipe contributed by Sara Pellegrino, MPH, RD, LDN

Purchase store bought dressing to make the recipe faster, but make sure to look for a low-sodium version.