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Asian Rice Noodle Salad

By Lisa Leake

4.7

(17)

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Photo by Lindsey Rose Johnson

The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.

Recipe information

  • Total Time

    20 minutes

  • Yield

    Seres 5–6 as a side dish

Ingredients

1 (8-ounce) box Asian brown rice (whole-grain) noodles
1/4 cup soy sauce (preferably reduced-sodium)
1 tablespoon rice vinegar
2 teaspoons fresh lime juice (from 1/2 lime)
2 teaspoons honey
2 teaspoons toasted sesame oil
1 teaspoon minced fresh ginger
1 garlic clove, minced
3/4 cup fresh cilantro leaves, chopped
3/4 cup chopped salted, dry-roasted peanuts or cashews
2 1/2 cups coleslaw mix (shredded green and red cabbage plus carrots, found in the produce aisle)
Red pepper flakes (optional)

Preparation

  1. Step 1

    Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.

    Step 2

    In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.

    Step 3

    Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.

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From 100 Days of Real Food: Fast & Fabulous © 2016 by Lisa Leake. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsSaladNoodlePasta & NoodlesRice NoodleAsianCilantroHerbs & SpicesPeanutNutCarrotRoot VegetableVegetableRed CabbageCabbageLeafy GreensGreen CabbageSideDinnerDairy FreeVeganVegetarianQuickEasy30 Minutes or LessHarper CollinsCookbooks

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