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Thai rice noodle salad
Rice noodles are tossed with slices of red pepper, lettuce, spring onions, fresh basil, coriander, ginger and a soy sauce-based dressing in this fresh Thai-inspired salad.
Ingredients
Serves: 4
- 225g dried rice noodles
- 1 tablespoon olive oil
- 1/4 head romaine lettuce, chopped
- 1/4 red pepper, diced
- 40g chopped red onion
- 3 spring onions, chopped
- 1/4 cucumber, diced
- 2 tablespoons chopped fresh basil, or to taste
- 2 tablespoons chopped fresh coriander, or to taste
- 1 (2cm) piece fresh ginger, minced
- 1/4 jalapeno chilli pepper, seeded and minced
- 2 cloves garlic, minced
- Sauce
- 80 ml olive oil
- 60ml rice vinegar
- 60ml soy sauce
- 50g sugar
- 1 lemon, juiced
- 1 lime, juiced
- 1 teaspoon salt
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon paprika
Method
Prep:20min ›
Extra time:10min ›
Ready in:30min
- Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
- Mix romaine lettuce, red pepper, red onion, spring onions, cucumber, basil, coriander, fresh ginger, jalapeno pepper and garlic with rice noodles.
- Whisk 80ml olive oil, rice vinegar, soy sauce, sugar, lemon juice, lime juice, salt, turmeric and paprika together in a bowl; pour over rice noodle mixture and toss to coat.
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Reviews & ratings
Average global rating:
(33)
Reviews in English (20)
OK dish, I decreased sauce wet ingredients and it was enough. - 18 Apr 2018
This is quite delicious even though I reduced the sugar by 75%. The sauce is quite unique. - 24 Apr 2017
This is delicious and super quick to make. We ate it cold and LOVED IT! - 17 Jan 2019 (Review from Allrecipes US | Canada)