Description
A refreshing Thai-inspired cold noodle salad that can be made with a low carb option, perfect for a light meal or side dish.
Ingredients
Scale
- 8 oz rice noodles (or zucchini noodles for low carb)
- 1 cup shredded carrots
- 1 cup sliced bell peppers
- 1 cup cucumber, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/4 cup peanuts, crushed (optional)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp lime juice
- 1 tbsp sesame oil
- 1 tbsp honey (or sugar substitute for low carb)
- 1 tsp garlic, minced
- 1 tsp ginger, minced
Instructions
- Cook the rice noodles according to package instructions. If using zucchini noodles, spiralize the zucchini and set aside.
- In a large bowl, combine the cooked noodles (or zucchini noodles), shredded carrots, bell peppers, cucumber, cilantro, and green onions.
- In a separate bowl, whisk together the soy sauce, lime juice, sesame oil, honey, garlic, and ginger to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Top with crushed peanuts if desired and serve chilled.
Notes
- For a vegan option, omit the honey or use a vegan sweetener.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Feel free to add other vegetables or proteins like grilled chicken or shrimp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Thai-Inspired Cold Noodle Salad, Low Carb Salad, Cold Noodle Salad, Healthy Salad