Recipe Image

Rice Noodle Vegetable Salad

  • 25 m
  • 25 m
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 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

Directions

  • 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.
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