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rainbow rice noodle salad

rice noodle salad ingredients:
1 pkg pad thai rice noodles
2 cups red or purple cabbage, finely chopped
1 cup sugar snap peas, chopped
1 yellow bell pepper, chopped
1 large watermelon radishes or rainbow beetroot, thinly sliced
1 cup cilantro, roughly chopped
1 cup scallions, sliced
1 tbsp sesame seeds

dressing ingredients:
¼ cup rice wine vinegar
¼ cup tamari
3 tbsp toasted sesame oil
3 tbsp agave syrup or honey
1 lime zest + juice
1 tbsp ginger, freshly grated
1 large clove garlic, freshly grated

In a small bowl, whisk together dressing ingredients.
Cook noodles according to directions on package. Drain and rinse with cold water.
When noodles have cooled, transfer to a large bowl and gently toss with dressing, vegetables and herbs.
Sprinkle with sesame seeds and serve immediately.