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Vegan Rainbow Noodle Salad With Fresh Vegetables

A vibrant and nutritious salad combining colorful vegetables with hearty rice noodles, perfect for any occasion.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Cuisine: Vegan
Keyword: Easy, Healthy
Servings: 4 servings
Calories: 250kcal

Equipment

  • Mixing Bowl
  • Small Bowl

Ingredients

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
  • 1 handful Fresh Cilantro Optional garnish.

Instructions

  • Cook the rice noodles according to the package instructions, typically soaking in hot water for 8-10 minutes. Drain and rinse under cold water.
  • Prepare the vegetables: wash and slice the bell peppers, cucumber, julienne or grate the carrots, shred the red cabbage, and chop the green onions.
  • In a small bowl, whisk together the sesame oil, soy sauce, and rice vinegar to make the dressing.
  • In a large mixing bowl, combine the cooked noodles and all the prepared vegetables. Toss gently to mix.
  • Drizzle the dressing over the salad and toss to coat all ingredients.
  • Let the salad sit for 10-15 minutes to allow flavors to meld. Serve with optional cilantro on top.

Notes

This salad can be customized with additional proteins or seasonal vegetables. Best enjoyed fresh but can be stored in the refrigerator for up to three days.