This fresh and easy rice noodle salad is packed with nutrients, making it the perfect choice for a healthy meal. With ingredients like edamame, grated carrot, sliced cucumber, and diced mango, this salad is both flavourful and colourful. The addition of mint and coriander leaves adds a refreshing touch, while the crushed peanuts provide a satisfying crunch. To top it all off, the homemade sauce, made with chili flakes, low sodium tamari, maple syrup, lime juice, and sesame oil, brings everything together with a tangy and slightly sweet taste. It’s a simple and delicious recipe that’s sure to impress!
Rice Noodle Salad
Equipment
Ingredients
- 200 g vermicelli rice noodles
- 300 g edamame
- 2 carrots - grated
- 2 scallions - finely chopped
- 1 red bell pepper
- 1 small sliced cucumber
- ½ avocado
- 1 mango - diced
- ½ cup (22.5 g) fresh mint - finely chopped
- ½ cup (8 g) fresh cilantro - chopped
- 2 tbsp crushed peanuts
Sauce
- 1 tsp red chili flakes
- 1 tbsp tamari - reduced-sodium preferred
- 1 tbsp maple syrup
- 1 lime juice - 3 tbsp
- 1 tbsp sesame oil
Instructions
- Cook the vermicelli rice noodles as per the instructions on the packet.
- Soak the edamame in boiling water, then drain and rinse.
- Add all the salad ingredients to a large mixing bowl.
- Combine all the sauce ingredients in a jar, stir well.
- Add the sauce to the salad in the bowl and mix well.
- Enjoy your fresh and flavorful Rice Noodle Salad.
Video
Per Serving/Portion
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So, so good! I loved the addition of mango and was blown away by the simplicity of the dressing.
I’m so happy you loved it! Thank you for sharing Jyothi 👏