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.
Makes
Serving size
Ingredients
Salad:
6 ounces Thai Kitchen® stir fry rice noodles (not thin style), dry
1 cup cucumber, chopped
1 cup red bell pepper, chopped
1 cup purple cabbage, shredded
1 cup carrots, shredded
1 cup edamame, shelled
2 Tablespoons sesame seeds
Dressing:
¼ cup olive oil
3 tablespoons sesame oil
2 teaspoons low sodium soy sauce
1½ tablespoons honey
¼ cup low sodium rice wine vinegar
1 tablespoon garlic, minced (about 4 cloves)
Instructions
- 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.
- In a large bowl combine chopped vegetables with cooked rice noodles.
- In a small bowl combine olive oil, sesame oil, soy sauce, honey, rice wine vinegar and minced garlic for the dressing. To emulsify, place mixture into a sealed jar and shake vigorously or place into a food processor or blender and blend for a few seconds.
- Pour dressing over the noodle and vegetables and stir together.
- Top with sesame seeds.
Cooking Tip
Purchase store bought dressing for a quicker recipe, but make sure to look for a low-sodium dressing.
Recipe contributed by Sara Pellegrino, MPH, RD, LDN
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