Description
This no cook noodle salad is a vibrant, refreshing dish that’s ready in minutes—no stove required. Featuring tender rice noodles, crisp vegetables, and a bold, tangy dressing made with lime juice, soy sauce, and sesame oil, this salad is perfect for hot days or busy nights. Light, customizable, and packed with flavor, it’s a go-to for effortless lunches and picnics.
Ingredients
- 8 oz rice noodles or vermicelli noodles
- 1 cup julienned carrots
- 1 cup julienned cucumber
- 1 cup julienned bell peppers (any color)
- 1 cup shredded red cabbage
- 2 scallions, chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh mint, chopped
- ¼ cup chopped peanuts (optional, for crunch)
For the Tangy Dressing:
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- Chili flakes or sriracha, to taste (optional)
Instructions
- Soak rice noodles in hot water per package instructions (10–15 minutes), then drain and rinse under cold water.
- While noodles soak, julienne the carrots, cucumber, bell peppers, and cabbage. Chop scallions, cilantro, and mint.
- In a small bowl, whisk together lime juice, soy sauce, rice vinegar, honey/maple syrup, garlic, ginger, sesame oil, and chili flakes or sriracha.
- In a large bowl, toss soaked noodles with prepared vegetables and herbs.
- Pour the dressing over the salad and toss until everything is well coated.
- Top with chopped peanuts, if using.
- Let the salad sit for a few minutes before serving to let the noodles absorb the dressing.
Notes
- Add tofu, edamame, or shredded chicken for extra protein.
- Use spiralized zucchini or kelp noodles for a low-carb version.
- Mix in a spoonful of peanut butter for a Thai-inspired flavor.
- Store leftovers in the fridge for up to 3 days; refresh with lime juice or soy sauce if needed.
- Tastes great cold—no reheating required.
