- 4 ounces Rice Noodles (thin)
- 1 head of Red Leaf Lettuce
- 1 large Carrot
- half of 1 large English Cucumber
- 4 Radishes
- 3 Green Onions
- handful (regular or Thai) Fresh Basil
- handful Fresh Mint
- 0.25 cup Roasted Peanuts
- 1 Tablespoon Avocado Oil
- 1 Tablespoon (optional) Soy Sauce
- 2 Tablespoons Coconut Aminos
- 1 teaspoon Chili Garlic Sauce
- 1 Tablespoon Rice Vinegar
- 2 Tablespoons Fresh Lime Juice
- 1 Tablespoon (optional) Maple Syrup
A colorful, vegetable rich asian noodle salad that is perfectly filling and satisfying.
My love for asian flavors continues but this time it’s in the form of a fresh asian noodle salad!
The dressing is made with all of my favorite asian flavor condiments. You most likely already have these on hand.
If you are gluten-free, leave out the soy sauce.
Don’t skip the mint and basil in this salad, it really elevates the aroma and flavors. If you can find Thai basil, even better!
Other vegetables that work great in this salad are bell peppers, edamame, spinach, snap peas and watermelon radish!
Soak The Rice Noodles
Add the rice noodles into a large bowl then pour over hot water.
Be sure all of the rice noodles are completely submerged in the water.
Allow the noodles to soak and soften for 4-5 minutes.
Next, drain and rinse the rice noodles with cold water.
Prepare The Vegetables
Wash, dry and chop the lettuce into thin strips.
Wash and dry all of the vegetables.
Peel the carrot, chop off the ends then cut into thin strips.
Cut the cucumber into thin strips as well.
Chop off the ends of the radishes then cut into strips.
Finely chop the green onions.
Lastly, wash and dry the min and basil then chop into thin strips.
Make The Salad Dressing
Add all of the dressing ingredients to a bowl or glass measuring cup then mix well with a fork or whisk.