Vegetable and Rice Noodle Salad

This vibrant Vegetable and Rice Noodle Salad combines fresh, crisp vegetables with soft rice noodles, all tossed in a savory sesame dressing. It's a light yet satisfying vegetarian dish perfect for a quick supper.

Ingredients

• Rice noodles - 100 grams
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, thinly sliced
• Snap peas - 100 grams, trimmed
• Green onion - 2 stalks, chopped
• Fresh cilantro - 2 tablespoons, chopped
• Sesame oil - 2 tablespoons
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Honey - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Cook the rice noodles according to package instructions, usually about 5-7 minutes. Drain and rinse them under cold water to stop the cooking process.
2. In a large bowl, combine the julienned cucumber, carrot, red bell pepper, snap peas, green onion, and fresh cilantro.
3. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, salt, and black pepper until well combined.
4. Add the cooked rice noodles to the bowl with the vegetables and pour the dressing over the top.
5. Toss everything together until the noodles and vegetables are evenly coated with the dressing.
6. Serve the salad in bowls, garnished with sesame seeds.

Nutrition

• Calories: 300
• Protein: 7 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories and high in fiber, promoting digestive health.

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