Rice Noodle Salad
Many people think of pasta salads made with wheat noodles. Asian ricenoodles have a similar texture and can be made into lively salads as well.The noodles absorb the dressing, so it is best to pour the dressing overthe salad just before serving.
Ingredients
- 1 package Asian rice noodles
- 1 1/2 cups chopped tomatoes
- 1 cup baby corn, sliced into 1/2-inch pieces
- 1 cup grated carrots
- 1 cup fresh broccoli, chopped
- 2 cups fresh spinach, torn into 1-inch pieces
- Dressing:1/4 cup soy sauce
- 1 Tbs sesame seeds
- 1 Tbs honey
- 1 Tbs sesame oil
- 1/4 cup unseasoned rice vinegar
- 1 tsp grated fresh ginger
Directions
- Prepare the rice noodles according to the packet instructions. Drain, then rinse with cold water and drain again. Place noodles and all of the vegetables in a large bowl. Combine all dressing ingredients and stir well, or place in a covered container and shake well to mix. Pour dressing over salad just before serving and toss well.
- Makes about 6 servings.
Nutrition Facts
Calories 247
Calories from Fat 29 (12%)
(5%)Total Fat 3g
(3%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
(0%)Cholesterol 0mg
(20%)Sodium 472mg
(10%)Potassium 366mg
Total Carbohydrate 53g
(9%)Dietary Fiber 2g
Sugars 5g
Sugar Alcohols 0g
(8%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.