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.

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. 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. Optional: Top with sesame seeds.

 

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.