Vegan Rice Noodle Salad Recipes

August 21, 2023 Post a Comment

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Thai Noodle Salad with Peanut Sauce Feasting At Home from www.feastingathome.com

Description

Rice noodle salad is a refreshing and light dish that is perfect for a hot summer day. It is a great way to incorporate a variety of vegetables and herbs into your diet. This vegan version of the dish is packed with flavor and nutrition, making it a delicious and healthy meal option.

Prep Time

Preparation time for this salad is around 20 minutes, depending on the amount of chopping involved.

Cook Time

Cooking time for the rice noodles is around 5 minutes in boiling water.

Ingredients

8 oz. rice noodles
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 carrot, peeled and sliced into matchsticks
1 cucumber, sliced
1/2 cup fresh cilantro, chopped
1/2 cup fresh mint, chopped
1/2 cup roasted peanuts, chopped
1/4 cup rice vinegar
1/4 cup soy sauce
2 tablespoons agave nectar
2 tablespoons sesame oil
2 cloves garlic, minced
1 inch piece of ginger, grated

Equipment

Large pot for boiling noodles
Knife and chopping board
Bowl for mixing dressing
Large mixing bowl

Method

Bring a large pot of water to a boil. Add the rice noodles and cook for 5 minutes or until tender. Drain the noodles and rinse them under cold water until they are cool.
In a small bowl, whisk together the rice vinegar, soy sauce, agave nectar, sesame oil, garlic, and ginger to make the dressing.
In a large mixing bowl, combine the cooked rice noodles, sliced bell peppers, sliced carrot, sliced cucumber, chopped cilantro, chopped mint, and chopped peanuts.
Pour the dressing over the salad and toss to combine.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Garnish with additional chopped peanuts and herbs, if desired.

Notes

This salad can be customized to your taste preferences by adding or removing ingredients. Some other great additions to consider include sliced avocado, edamame, or shredded cabbage.

Nutrition Info

This recipe serves 4 and each serving contains approximately:

Calories: 460
Protein: 11g
Fat: 16g
Carbohydrates: 72g
Fiber: 5g
Sugar: 13g
Sodium: 940mg

Recipe Tips

To save time, you can use pre-sliced vegetables or a mandolin slicer to cut them quickly and uniformly. You can also make the dressing ahead of time and store it in the fridge until you are ready to use it. If you are not a fan of cilantro or mint, you can substitute them with other fresh herbs like basil or parsley. Lastly, this salad can be stored in the fridge for up to 3 days, making it a great meal prep option.