Nut-Free Refreshing Rice Noodle Salad

Bright, crisp, and bursting with flavor, this Nut-Free Refreshing Rice Noodle Salad is a delightful twist on a classic favorite, tailored for those avoiding nuts without compromising on taste. Featuring tender rice noodles tossed with vibrant matchstick-cut carrots, crunchy cucumber, crisp bell pepper, and shredded red cabbage, this colorful salad is as visually appealing as it is delicious. Fresh cilantro and spring onions add a fragrant herbal touch, while a zesty lime-soy dressing, infused with hints of ginger, garlic, and a pinch of chili flakes, ties everything together with a bold, tangy kick. Ready in just 25 minutes, this easy-to-make, gluten-free recipe is perfect for a quick lunch, light dinner, or side dish. Serve it chilled to let the flavors shine—ideal for warm weather meals or healthy meal prep.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 4

Ingredients

• 200 grams rice noodles
• 1 large carrot
• 1 medium cucumber
• 1 medium bell pepper
• 100 grams red cabbage
• 15 grams fresh cilantro
• 3 stalks spring onions
• 2 medium lime
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 teaspoons honey
• 1 teaspoon fresh ginger
• 1 clove garlic
• 0.5 teaspoon chili flakes
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Bring a pot of water to boil and cook the rice noodles according to the package instructions, typically around 3-5 minutes. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

Step 2

Peel the carrot and cut into thin matchsticks. For easier preparation, you can use a julienne peeler.

Step 3

Slice the cucumber in half lengthwise, remove the seeds, and then slice into thin half-moons.

Step 4

Thinly slice the bell pepper and red cabbage.

Step 5

Chop the fresh cilantro and slice the spring onions thinly.

Step 6

In a small bowl, whisk together the juice of the two limes, soy sauce, olive oil, honey, grated fresh ginger, and minced garlic.

Step 7

Add the chili flakes, salt, and black pepper into the dressing and mix well.

Step 8

In a large salad bowl, combine the rice noodles, carrot, cucumber, bell pepper, red cabbage, cilantro, and spring onions.

Step 9

Pour the dressing over the salad and toss gently until all ingredients are well coated.

Step 10

Let the salad sit for 5-10 minutes to allow the flavors to meld together, then serve immediately.

Nutrition Facts

Serving size	(985.6g)

Amount per serving	% Daily Value*
Calories	718.0

Total Fat 29.9g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 3504.0mg	0%
Total Carbohydrate 108.9g	0%
Dietary Fiber 15.7g	0%
Total Sugars 27.6g
Protein 14.6g	0%

Vitamin D 0IU	0%
Calcium 233.7mg	0%
Iron 5.6mg	0%
Potassium 1498.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 7.7%

Carbs: 57.1%