Description
A vibrant and refreshing Vegan Rainbow Noodle Salad bursting with fresh, crunchy vegetables and a savory sesame-soy dressing. Perfect as a light meal or side dish, this colorful salad combines tender rice noodles with crisp bell peppers, cucumber, carrots, red cabbage, and green onions, all tossed in a flavorful Asian-inspired dressing.
Ingredients
Scale
Noodles
- 200 grams Rice Noodles (Cook according to package instructions)
Vegetables
- 1 Red Bell Pepper (Sliced thinly)
- 1 Yellow Bell Pepper (Sliced thinly)
- 1 Green Bell Pepper (Sliced thinly)
- 1 medium Cucumber (Thinly sliced)
- 2 medium Carrots (Julienned or grated)
- 1 cup Red Cabbage (Finely shredded)
- 4 Green Onions (Chopped)
Dressing
- 2 tablespoons Sesame Oil
- 3 tablespoons Soy Sauce
- 1 tablespoon Rice Vinegar
Garnish
- 1 handful Fresh Cilantro (Optional)
Instructions
- Cook the noodles: Cook the rice noodles according to the package instructions, usually by soaking them in hot water for 8-10 minutes until tender. Drain well and rinse under cold water to stop the cooking process and prevent sticking.
- Prepare the vegetables: Wash all fresh vegetables. Thinly slice the red, yellow, and green bell peppers. Thinly slice the cucumber. Julienne or grate the carrots. Finely shred the red cabbage. Chop the green onions into small pieces.
- Make the dressing: In a small bowl, whisk together the sesame oil, soy sauce, and rice vinegar until well combined and emulsified.
- Combine salad ingredients: In a large mixing bowl, add the cooked and cooled noodles along with all the prepared vegetables. Toss gently to mix evenly without breaking the noodles.
- Add dressing and toss: Drizzle the prepared dressing over the noodle and vegetable mixture. Toss gently but thoroughly to coat all ingredients with the dressing.
- Let flavors meld and garnish: Allow the salad to rest for 10-15 minutes for the flavors to meld together. Serve chilled or at room temperature, garnished with fresh cilantro if desired.
Notes
- For extra protein, add tofu or edamame beans.
- Adjust soy sauce to taste for saltiness level.
- This salad can be made a few hours ahead and refrigerated.
- Use gluten-free tamari instead of soy sauce for a gluten-free option.
- Optional sprinkle of toasted sesame seeds adds a nice crunch.
