If you’re looking for a light, refreshing salad that is packed with flavour then you must try this vermicelli rice noodle salad recipe which includes a ginger, soy and sesame dressing. Perfect to serve as a side for a healthy lunch or dinner.
This vermicelli rice noodle salad is the perfect dish for the warmer days and a tasty option for a quick lunch or healthy dinner. Whether you are meal-prepping or craving something vibrant and satisfying, this Asian-inspired salad will quickly become a favourite.
The salad includes silky rice noodles, crunchy vegetables and a bold, savoury-sweet dressing. This vermicelli rice noodle salad recipe is quick, easy and produces a dish that comes together in under 15 minutes.
What to Serve with this Rice Noodle Salad
This vermicelli rice noodle salad is perfect to serve as a side dish. It includes vegetables and carbs so it’s best to serve it with some protein for a balanced healthy meal. For a vegetarian option, serve with some sticky or crispy tofu. You can also serve with a chicken dish such as chicken satay or teriyaki chicken. This recipe also goes great with prawns (shrimp) or pan-fried steak.
Why You’ll Love This Recipe
- Quick and easy – so you can have this salad ready in under 15 minutes.
- Vegan-friendly – the recipe contains no animal products.
- Gluten-free - just ensure you use gluten-free soy sauce.
- Customisable – add your favourite protein for a more filling meal. You can add protein such as tofu, shrimp or chicken.
- Make-ahead - ideal for packed lunches or BBQ sides.
Ingredients for Rice Noodle Salad
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
For the Ginger Soy & Sesame Dressing
- Sesame seeds – use toasted sesame seeds. You can buy untoasted sesame seeds and toast them yourself. Instructions are in the recipe.
- Ginger – use fresh grated ginger.
- Garlic clove – use fresh garlic cloves.
- Chilli – I use red bird’s eye chillies.
- Soy sauce – if you follow a gluten free diet, ensure the soy sauce is gluten free.
- Rice vinegar – use rice wine vinegar.
- Lime juice – squeezed from a fresh lime.
- Oil – I use rapeseed oil. You can also use toasted sesame oil.
- Sugar – I use soft brown sugar as it dissolves well in the dressing.
For the Salad
- Noodles – use vermicelli or flat style rice noodles.
- Cabbage – use a red cabbage.
- Carrots – use fresh julienned or grated carrots.
- Bell peppers – use red bell peppers.
- Cucumber – use any type of cucumber.
- Onions – use spring or green onions.
- Coriander – also known as cilantro.
How to Make Rice Noodle Salad
Toast the Sesame Seeds
1. Preheat oven to gas mark/350oF/180°C/160oC fan. Line a baking tray with parchment paper then spread the sesame seeds in a thin even layer on the baking tray.
2. Bake for 5–10 minute until golden. Watch closely as once they start browning, they toast quickly. If your sesame seeds are already toasted then skip this process.
Make the Dressing
3. Add the grated ginger, chopped garlic and chopped chillies to a small bowl. Add in the soy sauce, rice vinegar, lime juice, oil and sugar then mix well. Sprinkle in the sesame seeds and set aside.
Prepare the Noodles
4. Soak or cook the rice noodles according to package instructions. Rinse under cold water and drain well.
Assemble the Salad
5. In a large bowl, toss together the rice noodles, red cabbage, carrots, red bell pepper, cucumbers, spring onions and coriander. Pour the dressing over the salad and toss again to coat evenly. If making ahead of time, keep dressing separate until ready to serve to maintain freshness. Serve and enjoy.
Nutrition
Nutrition based on 1 serving - Calories: 222kcal | Fat: 6.3g | Saturates: 0.8g | Carbs: 36.2g | Sugar: 6.7g | Fibre: 5.1g | Protein: 4.5g | Salt: 1.12g.
Storage
Store leftovers in an airtight container and refrigerate for up to 2 days.
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Rice Noodle Salad
Ingredients
For the Dressing for Salad
- 1 - 2 tablespoon sesame seeds
- 1 teaspoon fresh ginger grated
- 2 cloves fresh garlic finely chopped
- 2 small birds eye chillies finely chopped
- 2 tablespoon light soy sauce or gluten free soy sauce
- 2 tablespoon rice vinegar
- 2 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1 tablespoon soft light brown sugar
For the Salad
- 125g rice noodle dry weight
- ½ small red cabbage thinly sliced
- 1 large carrot julienned or grated
- ½ red bell pepper thinly sliced
- ½ large cucumber julienned
- 2 spring onions finely sliced
- 2 tablespoon coriander chopped
Instructions
- Toast the Sesame Seeds: Preheat oven to gas mark/350oF/180°C/160oC fan. Line a baking tray with parchment paper then spread the sesame seeds in a thin even layer on the baking tray.
- Bake for 5–10 minute until golden. Watch closely as once they start browning, they toast quickly. If your sesame seeds are already toasted then skip this process.
- Make the Dressing: Add the grated ginger, chopped garlic and chopped chillies to a small bowl. Add in the soy sauce, rice vinegar, lime juice, oil and sugar then mix well. Sprinkle in the sesame seeds and set aside.
- Prepare the Noodles: Soak or cook the rice noodles according to package instructions. Rinse under cold water and drain well.
- Assemble the Salad: In a large bowl, toss together the rice noodles, red cabbage, carrots, red bell pepper, cucumbers, spring onions and coriander. Pour the dressing over the salad and toss again to coat evenly. If making ahead of time, keep dressing separate until ready to serve to maintain freshness. Serve and enjoy.
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