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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Nutrition Facts

196 calories; protein 3.2g; carbohydrates 27.4g; dietary fiber 2.8g; sugars 2.8g; fat 8g; saturated fat 1.3g; vitamin a iu 3210.5IU; vitamin c 4.9mg; folate 57.7mcg; calcium 29.8mg; iron 0.7mg; magnesium 16.2mg; potassium 263.6mg; sodium 335.3mg.
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
07/09/2020
What is most frustrating about the recipe is that it's pictured with chicken skewers but is advertised in a special email for "vegan salad" recipes. I could not for the life of me figure out what the skewers were (not cucumbers because the recipe calls for chopped not eggplant because the recipe doesn't call for it...) until I read the side note that you serve the salad with chicken. What part of "vegan" is this recipe if you picture it with chicken... Read More
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