Ingredients
Scale
- 1 cup rice vermicelli noodles
- 2 cups mixed salad greens
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup chopped peanuts (optional)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or agave syrup
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1–2 teaspoons chili paste or sriracha (to taste)
Instructions
- Cook the rice vermicelli noodles according to package instructions, then drain and rinse with cold water.
- In a large bowl, combine the salad greens, carrots, bell pepper, cucumber, cilantro, and mint.
- Add the cooled vermicelli noodles to the bowl and toss to mix all ingredients.
- In a separate bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and chili paste until well combined.
- Drizzle the dressing over the salad and toss gently until everything is well coated.
- Serve immediately, topped with chopped peanuts if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Keep the dressing separate to prevent wilting.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg