Asian Noodle Salad
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 8 oz dry rice noodles
- ⅓ cup low-sodium soy sauce
- 3 Tbsp rice vinegar
- juice of 1 lime
- 2 Tbsp honey
- 2 tsp sesame oil
- 2 garlic cloves, minced
- 2 cups matchstick-cut carrots
- 2 cups purple cabbage, thinly sliced
- 1 english cucumber, seeds removed and chopped
- 4 green onions, chopped
- ½ cup cilantro, roughly chopped
- Cook rice noodles according to package instructions.
- In a large bowl, combine soy sauce, rice vinegar, lime juice, honey, sesame oil, and minced garlic; whisk to combine.
- Add prepared noodles to the soy sauce mixture and toss to coat. Allow to sit for 10-15 minutes to absorb flavors, toss every few minutes.
- Add all remaining ingredients and toss well. Serve at room temperature or chilled.
Serving size: ¼ recipe (about 1⅔ cups) Calories: 315 Fat: 3.3 Carbohydrates: 66.5 Sugar: 14.3 Sodium: 640 Fiber: 4.2 Protein: 5.0 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/asian-noodle-salad/
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