Rice Noodle Salad
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.
Servings: 4 servings
Calories: 222kcal
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.