About the Recipe
Cold rice noodle salad with fresh veggies and delicious chili garlic dressing.Fresh, healthy and full of flavour.
Ingredients
250 gram Vietnamese/Asian rice noodles
3–4 cups fresh cut up vegetables (mix of cucumber, carrot, cabbage, capsicum, peas etc)
2Â green/Spring onions
Chopped
1/2 cup fresh chopped cilantro/coriander
3–4 Tbsp. thinly sliced basil
Optional: roasted peanuts or sliced almonds, chopped
Dressing
3 Tbsp. neutral oil, such as olive 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
Preparation
Cook rice noodles according to package so they don’t break or stick.
Immediately drain and rinse under cold water. Set over a colander to drain.
Prepare the dressing by whisking all of the dressing 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.
Serve cold.