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Cold Rice Noodle Salad Recipe 

Cold Rice Noodle Salad Recipe 


  • Author: Skyar
  • Total Time: 20 mins (+ chilling)

Ingredients

Scale

For the Noodles & Base:

  • 8 oz (225g) thin rice noodles (vermicelli-style)
  • 1 cup shredded cabbage (green or purple)
  • 1 cup julienned carrots
  • 1 cucumber, thinly sliced
  • 1 bell pepper (red or yellow), sliced
  • ½ cup fresh mint & cilantro, chopped
  • ¼ cup crushed peanuts (for crunch)

For the Dressing:

  • 3 tbsp lime juice (freshly squeezed)
  • 2 tbsp fish sauce (or soy sauce for vegan)
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 garlic clove, minced
  • 1 tsp grated ginger
  • 1 red chili, finely chopped (optional for heat)

Instructions

Step 1: Prep the Rice Noodles

  1. Boil water, then turn off heat.
  2. Soak noodles for 4-5 mins until tender (check package instructions).
  3. Drain & rinse under cold water to stop cooking. Toss with 1 tsp oil to prevent sticking.

Step 2: Chop Vegetables & Herbs

  1. Thinly slice cucumber, bell pepper, carrots.
  2. Shred cabbage finely.
  3. Chop mint, cilantro, and chili.

Step 3: Make the Dressing

  1. Whisk together lime juice, fish sauce, honey, garlic, ginger, and chili.
  2. Adjust sweetness/saltiness to taste.

Step 4: Assemble the Salad

  1. In a large bowl, combine noodles, veggies, and herbs.
  2. Drizzle dressing & toss gently.
  3. Top with crushed peanuts.

Step 5: Chill & Serve

  1. Refrigerate for 20 mins to enhance flavors.
  2. Serve cold with extra herbs & lime wedges.
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Category: Dessert
  • Cuisine: Americans

Nutrition

  • Calories: 250
  • Sodium: 600mg (adjust with low-sodium sauce)
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 6g

Keywords: Cold Rice Noodle Salad Recipe