Asian Rice Noodle Salad
Crispy, fresh, and full of umami
There are recipes that feel light but at the same time are packed with flavor. This Asian rice noodle salad is one of them: fresh, crispy, and with a dressing full of umami that makes every bite incredible.
It's perfect for those days when you want something quick, full of vegetables, and with a delicious Asian touch. The soft rice noodles, combined with purple cabbage, carrots, cucumber, and scallions, create a super fresh texture that is balanced by the creamy peanut butter and soy dressing.
The best part is that you can prepare it in advance and have a light and nutritious meal ready in minutes.
Ingredients
For the dressing
2 tablespoons natural peanut butter
5 tablespoons soy sauce
Juice of ½ a lemon
2–3 cloves garlic, grated
½ teaspoon fresh ginger, grated
½ teaspoon sugar
¼ teaspoon chili flakes
1 teaspoon sesame oil
For the salad
Cooked rice noodles
Julienned purple cabbage
Grated carrots
Cucumber strips
Chopped scallions
Toasted peanuts
Sesame seeds
Preparation
In a small bowl, mix the peanut butter, soy sauce, lemon juice, grated garlic, ginger, sugar, chili flakes, and sesame oil. Stir well until you get a creamy and well-integrated dressing.
In a large bowl, place the cooked and cooled rice noodles. Add the purple cabbage, grated carrots, cucumber, and scallions.
Pour the dressing over the salad and mix well until everything is lightly coated.
Finish with toasted peanuts and sesame seeds on top for added texture and flavor.
How to serve
This salad is perfect as a light meal, side dish, or even a main course. You can also add protein such as chicken, tofu, or shrimp to make it more complete.
Cooking tip
If you want the salad to have even more flavor, let it rest for 10–15 minutes after mixing. The noodles will absorb the dressing, and the result will be even more delicious.