Rice Noodle Vegetable Salad

Rice Noodle Vegetable Salad

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From: Diabetic Living Magazine

Some people prefer rice noodles to pasta. In this Asian-inspired salad recipe, wide rice noodles are combined with crunchy lettuce, cucumber and carrots and tossed in a ginger-sesame dressing.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 ounces dried brown or white wide rice noodles
  • 3 cups coarsely shredded romaine lettuce
  • 1 cup chopped fresh cucumber
  • 1 cup purchased coarsely shredded carrot
  • 3 green onions, thinly sliced
  • ⅓ cup coconut water
  • ¼ cup rice vinegar
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


  • Prep

  • Ready In

  1. Cook noodles according to package directions. Drain and rinse well with cold water. Drain again. In a large bowl toss together drained noodles, lettuce, cucumber, carrot and green onions.
  2. For dressing, in a screw-top jar combine coconut water, vinegar, oil, ginger, salt and pepper. Cover and shake well. Drizzle dressing over lettuce mixture. Toss gently to coat. Divide among four serving plates.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 196 calories; 8 g fat(1 g sat); 3 g fiber; 27 g carbohydrates; 3 g protein; 58 mcg folate; 0 mg cholesterol; 3 g sugars; 3,211 IU vitamin A; 5 mg vitamin C; 30 mg calcium; 1 mg iron; 335 mg sodium; 264 mg potassium
  • Nutrition Bonus: Vitamin A (64% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1½ starch, 1 vegetable

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