Rice Noodle Salad

This vibrant Rice Noodle Salad combines fresh vegetables and a tangy dressing, making it a refreshing and nutritious lunch option. Packed with flavors and textures, it's a delightful way to enjoy a healthy meal.

Ingredients

• Rice noodles - 100 grams
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, thinly sliced
• Green onions - 2, chopped
• Fresh cilantro - 30 grams, chopped
• Peanuts - 30 grams, crushed
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Sesame oil - 1 tablespoon
• Honey - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a pot of water to a boil. Add the rice noodles and cook according to package instructions, usually about 3-5 minutes until tender. Drain and rinse with cold water to stop cooking.
2. In a large mixing bowl, combine the cucumber, carrot, red bell pepper, green onions, and cilantro.
3. In a separate small bowl, whisk together the soy sauce, lime juice, sesame oil, honey, salt, and black pepper to create the dressing.
4. Add the drained rice noodles to the bowl with the vegetables and pour the dressing over the top. Toss everything together until well combined.
5. Serve the salad in bowls, garnished with crushed peanuts on top.

Nutrition

• Calories: 360
• Protein: 10 g
• Carbs: 55 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Provides a good source of plant-based protein and healthy fats from peanuts.

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