Ingredients
Scale
- 1 package (8.5 ounces) rice noodles
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 cucumber, thinly sliced
- 1 cup shredded carrots
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/2 cup shelled edamame
- 1/2 cup cooked shrimp or grilled chicken (optional)
- 1/4 cup chopped peanuts or cashews
- Rice paper wrappers (optional, for serving)
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon honey or maple syrup
- 1 teaspoon chili garlic sauce (or more to taste)
- 1 clove garlic, minced
Instructions
- Cook rice noodles according to package directions. Drain and rinse with cold water. Set aside.
- In a large bowl, combine the cooked rice noodles, sliced red bell pepper, sliced orange bell pepper, sliced cucumber, shredded carrots, cilantro, mint, edamame, and optional cooked shrimp or grilled chicken.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, grated ginger, honey (or maple syrup), chili garlic sauce, and minced garlic to create the spicy ginger dressing.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with chopped peanuts or cashews. Serve immediately. Optionally, serve with rice paper wrappers for a spring roll-style experience.
Notes
This salad is best served fresh. If preparing ahead, store the salad and dressing separately and combine just before serving. You can substitute other vegetables like bean sprouts or shredded lettuce. For extra protein, add tofu or more shrimp/chicken. Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg