Sesame Rice Noodle Salad
Sesame Rice Noodle Salad is a vibrant, refreshing dish perfect for summer gatherings. This colorful salad features silky rice noodles tossed with crunchy vegetables, all coated in a delightful sweet-savory sesame dressing. Quick to prepare in just 20 minutes, it’s an ideal choice for busy weeknights or impromptu BBQs. Packed with fresh ingredients and bursting with flavor, this salad is both nutritious and satisfying, making it a crowd-pleaser at any meal.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: Serves 4
- Category: Salad
- Method: No cooking
- Cuisine: Asian
Ingredients
Scale
- 8 oz rice noodles
- 1 cup cucumber, diced
- 1 cup red bell pepper, thinly sliced
- 1 cup carrots, shredded
- 3 tbsp toasted sesame oil
- 2 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar (unseasoned)
- 2 tbsp honey or maple syrup
- ¼ cup chopped peanuts (for topping)
Instructions
- Boil water in a pot and cook rice noodles according to package instructions (about 4-6 minutes). Drain and rinse under cold water.
- While the noodles are cooking, chop the cucumber, red bell pepper, and shred the carrots.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and honey (or maple syrup) until smooth.
- In a large bowl, combine cooked noodles and chopped veggies. Drizzle with dressing and toss until well coated.
- Serve topped with chopped peanuts for added crunch.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 320
- Sugar: 8g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Customize this salad by adding proteins like grilled chicken or tofu. Substitute sesame oil with peanut oil for a different flavor profile. Fresh herbs such as cilantro can elevate the dish's taste.