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
- Boil water, then turn off heat.
- Soak noodles for 4-5 mins until tender (check package instructions).
- Drain & rinse under cold water to stop cooking. Toss with 1 tsp oil to prevent sticking.
Step 2: Chop Vegetables & Herbs
- Thinly slice cucumber, bell pepper, carrots.
- Shred cabbage finely.
- Chop mint, cilantro, and chili.
Step 3: Make the Dressing
- Whisk together lime juice, fish sauce, honey, garlic, ginger, and chili.
- Adjust sweetness/saltiness to taste.
Step 4: Assemble the Salad
- In a large bowl, combine noodles, veggies, and herbs.
- Drizzle dressing & toss gently.
- Top with crushed peanuts.
Step 5: Chill & Serve
- Refrigerate for 20 mins to enhance flavors.
- 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