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.

Serving size

1

Makes

6

Ingredients

3 cups rice noodles

1 cucumber, chopped

1 red bell pepper, chopped

1 cup purple cabbage, shredded

1 cup carrot, shredded

1 cup edamame, shelled and chopped

2 tablespoons sesame seeds (optional)

 

Dressing:

¼ cup olive oil

3 tablespoons sesame oil

2 teaspoons low sodium soy sauce

1½ tablespoons honey

¼ cup no sodium added rice wine vinegar

1 tablespoon minced garlic

Nutrition Info

Makes:Serving size: 1

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.
  2. Drain and rinse with cold water, then set aside.
  3. In a large bowl combine vegetables with cooked rice noodles.
  4. To make the dressing, combine olive oil, sesame oil, soy sauce, honey, rice wine vinegar and minced garlic in a small bowl. Whisk together.
  5. Pour dressing over the noodle and vegetables and stir to mix.
  6. Top with sesame seeds, if desired.
Recipe contributed by Sara Pellegrino, MPH, RD, LDN

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