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
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.
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.