Gluten-Free Thai Noodle Salad
Ingredients
The salad
-
8
ounces
rice noodles
-
2 to 3
teaspoons
sesame oil
-
to taste
Kosher salt
-
to taste
black pepper
-
4
cups
chopped cabbage or Asian salad mix
-
⅓
cup
chopped green onion
-
1
small
red bell pepper, chopped
-
¼
cup
chopped fresh cilantro
-
3
tablespoons
chopped roasted nuts (optional)
The dressing
-
2
tablespoons
lime juice
-
2
tablespoons
tamari (gluten-free soy sauce)
-
2
tablespoons
rice vinegar
-
1 to 2
tablespoons
Asian sweet chili sauce or spicy chili sauce (sriracha)
-
1
teaspoon
honey or sugar
-
½
teaspoon
minced garlic
Optional garnishes
Instructions
- Cook the rice noodles according to the package instructions, then rinse in cold water.
- In a large bowl, combine the cooked noodles with sesame oil, salt, and pepper.
- In a small bowl, whisk together lime juice, tamari, rice vinegar, chili sauce, honey, minced garlic, and additional sesame oil.
- Add chopped cabbage, green onion, bell pepper, cilantro, and optional nuts to the noodles and toss to combine.
- Drizzle half of the dressing over the salad and toss again, then add the remaining dressing and season to taste.
- Garnish with lime slices and Thai basil if desired, and let sit for at least an hour before serving for best flavor.
Nutrition Facts (estimated)
Servings
4 to 5
Calories
207
Total fat
2.2g
Total carbohydrates
41.5g
Total protein
4.2g
Sodium
571.5mg
Cholesterol
0mg
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