Asian Noodle Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 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
Instructions
  1. Cook rice noodles according to package instructions.
  2. In a large bowl, combine soy sauce, rice vinegar, lime juice, honey, sesame oil, and minced garlic; whisk to combine.
  3. 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.
  4. Add all remaining ingredients and toss well. Serve at room temperature or chilled.
Notes
Recipe slightly adapted from Simply Sissom
Nutrition Information
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/2016/10/asian-noodle-salad/