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    Rice Noodle Salad


    Source of Recipe


    vitacost.com

    Recipe Introduction


    Many people think of pasta salads made with wheat noodles. Asian rice noodles have a similar texture and can be made into lively salads as well. The noodles absorb the dressing, so it is best to pour the dressing over the salad just before serving.


    List of Ingredients




    1 package Asian rice noodles

    1 1/2 cups (300g) chopped tomatoes

    1 cup (200g) baby corn, sliced into 1/2-inch pieces

    1 cup (200g) grated carrots

    1 cup (200g) fresh broccoli, chopped

    2 cups (400g) fresh spinach, torn into 1-inch pieces

    Dressing:

    1/4 cup (60mL) soy sauce

    1 Tbsp (15g) sesame seeds

    1 Tbsp (15mL) honey

    1 Tbsp (15mL) sesame oil

    1/4 cup (60mL) unseasoned rice vinegar

    1 tsp (3g) grated fresh ginger

    Recipe



    Prepare the rice noodles according to the packet instructions. Drain, then rinse with cold water and drain again. Place noodles and all of the vegetables in a large bowl. Combine all dressing ingredients and stir well, or place in a covered container and shake well to mix. Pour dressing over salad just before serving and toss well.

    Makes about 6 servings.

    Nutrition Facts
    Calories: 140
    Protein: 3g
    Fat: 1g
    Carbohydrates: 31g
    Sodium: 713mg
    Cholesterol: 0mg
 

 

 

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