Soy-Free Asian-Inspired Noodle Salad
Delight your taste buds with this vibrant Soy-Free Asian-Inspired Noodle Salad, a refreshing twist on a classic favorite featuring bold, zesty flavors and wholesome ingredients. This easy-to-make dish combines tender rice noodles with crisp julienned vegetables like cucumber, carrot, and red bell pepper, all brought together with a tangy sesame-lime dressing infused with garlic, ginger, and a hint of red chili flakes for a mild kick. Topped with toasted cashews for a nutty crunch and fresh cilantro for a burst of herbal brightness, this salad is perfect for a light lunch, potluck side dish, or summer meal. Ready in just 30 minutes, it's soy-free, gluten-free, and packed with colorful nutrients, making it an ideal option for those looking for a healthy yet satisfying recipe with Asian-inspired flair. Serve chilled for maximum flavor impact!
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Ingredients
- 8 oz rice noodles
- 1 medium cucumber
- 1 large carrot
- 1 medium red bell pepper
- 3 stalks green onions
- 0.5 cup fresh cilantro
- 3 tablespoons sesame oil
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 tablespoon fish sauce
- 2 cloves garlic
- 1 inch ginger
- 0.5 teaspoon red chili flakes
- 0.5 cup unsalted cashews
- 0.5 teaspoon salt
Directions
Step 1
Cook the rice noodles according to the package instructions. Once cooked, drain them and rinse under cold water to stop the cooking process. Set aside to cool.
Step 2
Julienne the cucumber, carrot, and red bell pepper. Thinly slice the green onions. Roughly chop the cilantro.
Step 3
In a small bowl, whisk together the sesame oil, lime juice, honey, fish sauce, minced garlic, grated ginger, and red chili flakes. Adjust seasoning with salt, if necessary.
Step 4
In a large mixing bowl, combine the cooled rice noodles, sliced cucumber, carrot, red bell pepper, green onions, and cilantro.
Step 5
Pour the dressing over the noodle salad and toss everything gently to combine and distribute the dressing evenly.
Step 6
In a dry skillet over medium heat, lightly toast the cashews until they are golden brown. Remove from heat and allow to cool slightly before roughly chopping.
Step 7
Top the salad with the chopped toasted cashews before serving.
Step 8
Serve immediately or chill in the refrigerator for up to 2 hours before serving for enhanced flavors.
Nutrition Facts
| Serving size | (910.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1205.3 |
| Total Fat 68.2g | 0% |
| Saturated Fat 10.6g | 0% |
| Polyunsaturated Fat 17.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3076.0mg | 0% |
| Total Carbohydrate 140.8g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 50.9g | |
| Protein 20.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 158.9mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 1481.7mg | 0% |
Source of Calories