Vegan Refreshing Rice Noodle Salad

Experience the ultimate in light and healthy dining with this vibrant Vegan Refreshing Rice Noodle Salad! Packed with crisp, fresh vegetables like cucumber, carrot, red bell pepper, and red cabbage, this salad offers a burst of crunch and color in every bite. Fragrant herbs like mint and cilantro elevate the dish with refreshing aromas, while a tangy lime-soy dressing with hints of maple syrup and sesame oil ties the flavors together beautifully. Topped with crunchy roasted peanuts, sesame seeds, and a touch of chili flakes for a delicate kick, this gluten-free, no-cook recipe is perfect for warm-weather meals or quick weekday lunches. Ready in just 30 minutes and loaded with plant-based goodness, this rice noodle salad is a wholesome, satisfying, and utterly delicious choice you'll want to make again and again!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 g Rice noodles
• 1 medium Cucumber
• 1 medium Carrot
• 1 medium Red bell pepper
• 100 g Red cabbage
• 2 tablespoons Fresh mint leaves
• 2 tablespoons Fresh cilantro leaves
• 2 stalks Spring onions
• 3 tablespoons Lime juice
• 2 tablespoons Soy sauce
• 1 tablespoon Maple syrup
• 1 tablespoon Sesame oil
• 50 g Roasted peanuts
• 1 teaspoon Sesame seeds
• 0.5 teaspoon Chili flakes

Directions

Step 1

Place the rice noodles in a heatproof bowl. Pour boiling water over the noodles until they are fully submerged. Let them soak for 5-7 minutes or until they are tender. Drain the noodles and rinse them with cold water to stop further cooking. Set aside.

Step 2

While the noodles are soaking, peel the cucumber and cut it into thin matchsticks. Do the same with the carrot. Thinly slice the red bell pepper and red cabbage.

Step 3

Finely chop the fresh mint and cilantro leaves. Slice the spring onions into thin rings.

Step 4

In a small bowl, whisk together the lime juice, soy sauce, maple syrup, and sesame oil until well combined to make the dressing.

Step 5

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

Step 6

Pour the dressing over the noodle mixture and toss gently to combine, ensuring all ingredients are well coated with the dressing.

Step 7

Roughly chop the roasted peanuts and sprinkle them over the salad along with the sesame seeds and chili flakes.

Step 8

Serve immediately or refrigerate for up to 2 hours before serving for a more intense flavor.

Nutrition Facts

Serving size	(950.6g)

Amount per serving	% Daily Value*
Calories	883.5

Total Fat 43.9g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 14.4g
Cholesterol 0mg	0%
Sodium 1741.4mg	0%
Total Carbohydrate 109.3g	0%
Dietary Fiber 16.8g	0%
Total Sugars 31.1g
Protein 26.7g	0%

Vitamin D 0IU	0%
Calcium 211.4mg	0%
Iron 5.0mg	0%
Potassium 1720.6mg	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: 42.1%

Protein: 11.4%

Carbs: 46.6%