Zesty Asian Noodle Salad with Ginger for a Fresh Twist

Experience the vibrant flavors of this Asian Noodle Salad with Ginger, featuring crisp vegetables and a zesty dressing, perfect for any occasion.

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Prep Time 30

Cook Time 7

Total Time 37

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

8 oz Rice Noodles can substitute for spiralized veggies
1 cup Cucumber thinly sliced
1 cup Bell Pepper thinly sliced
1 cup Carrots grated finely
4 each Green Onions chopped finely
1/4 cup Cilantro chopped
1/4 cup Mint chopped

For the Dressing

2 tbsp Fresh Ginger grated
3 tbsp Lime Juice freshly squeezed
3 tbsp Soy Sauce/Tamari gluten-free if needed
1 tbsp Honey/Maple Syrup to taste
1 tbsp Sesame Oil optional

For Garnish

1/4 cup Crushed Peanuts for topping

Equipment

Large Mixing Bowl
Small Mixing Bowl
Colander
Whisk

Method

Step-by-Step Instructions

Begin by boiling water in a pot. Cook rice noodles according to package instructions (about 5-7 minutes). Drain and rinse under cold water.
In a small bowl, whisk together grated ginger, lime juice, soy sauce, honey, and sesame oil until well combined.
Slice cucumber and bell pepper, grate carrots, and chop green onions, cilantro, and mint.
In a large bowl, mix drained noodles with vegetables and herbs. Drizzle dressing over and toss gently.
Sprinkle crushed peanuts on top and serve immediately with lime wedges.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 38gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 1-2 days. Keep dressing separate for freshness.

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