Cold rice noodle salad with fresh and crisp veggies smothered in chili garlic dressing. It’s a perfect salad to keep in the fridge for quick lunch or simple side.
- 7–8 oz. Asian rice noodles, brown or white
- 3–4 cups fresh cut up vegetables (see note)
- 2 green onions, chopped
- 1/2 cup fresh chopped cilantro
- 3–4 Tbsp. thinly sliced basil
- Optional: roasted peanuts or sliced almonds, chopped
- 3 Tbsp. neutral oil, such as avocado oil
- 3 Tbsp. low-sodium soy sauce
- 3 Tbsp. honey
- 1 Tbsp. sesame oil
- 1 Tbsp. chili garlic sauce
- 2 Tbsp. fresh lime juice, about 1 lime
- 1 Tbsp. grated fresh ginger
- 1 garlic clove, minced or grated
- Cook rice noodles according to package directions or see above how I make mine so they don’t break or stick. Immediately drain and rinse under cold water. Set over a colander to drain.
- Meanwhile prepare the dressing by whisking all of the ingredients together in a small bowl.
- Combine the drained noodles, vegetables, green onions, cilantro, and basil with the dressing. Refrigerate the salad for 15-30 minutes before serving.
- Noodles: I used thick rice noodles for this salad. I find that they hold up better than the thin/vermicelli ones.
- Vegetables: You can switch up the vegetables to include cucumbers, bean sprouts, bell peppers, napa cabbage, sugar snap peas, and edamame. I used a variety of carrots, snow peas, and red cabbage. Harder vegetables will stay crisper.
- Chili Garlic Sauce: It’s a red coarsely blended sauce usually found in the Asian section of most grocery stores.
- Serving/Leftovers: Once the salad is plated I love to add a tiny drizzle of sesame oil and a squeeze of lime. It makes the flavors pop. Leftovers can be refrigerated in an airtight container for up to 3 days.
Keywords: cold salad, meal prep, noodle salad