Rice Noodle Salad Recipe

3.5 4 7
Rice Noodle Salad Recipe
Rice Noodle Salad Recipe photo by Taste of Home
Publisher Photo

Rice Noodle Salad Recipe

Read Reviews
3.5 4 7
Publisher Photo
This salad is easy, sweet, spicy, nutty and light. Many friends request this for get-togethers, and our family enjoys it at least once a month for dinner. To make it a main dish, I add marinated and grilled teriyaki chicken.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 package (8.8 ounces) thin rice noodles
  • 2 cups fresh spinach, cut into strips
  • 1 large carrot, shredded
  • 1/2 cup pineapple tidbits
  • 1/4 cup minced fresh cilantro
  • 1 green onion, chopped
  • SESAME PEANUT DRESSING:
  • 1/4 cup unsalted peanuts
  • 1/4 cup water
  • 1/4 cup lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon canola oil
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes

Directions

Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and onion.
In a blender, combine the dressing ingredients; cover and process until blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat. Yield: 8-10 servings.
Originally published as Rice Noodle Salad in Taste of Home August/September 2007, p33

Nutritional Facts

3/4 cup: 149 calories, 4g fat (1g saturated fat), 0 cholesterol, 238mg sodium, 26g carbohydrate (4g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 1 package (8.8 ounces) thin rice noodles
  • 2 cups fresh spinach, cut into strips
  • 1 large carrot, shredded
  • 1/2 cup pineapple tidbits
  • 1/4 cup minced fresh cilantro
  • 1 green onion, chopped
  • SESAME PEANUT DRESSING:
  • 1/4 cup unsalted peanuts
  • 1/4 cup water
  • 1/4 cup lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon canola oil
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  1. Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and onion.
  2. In a blender, combine the dressing ingredients; cover and process until blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat. Yield: 8-10 servings.
Originally published as Rice Noodle Salad in Taste of Home August/September 2007, p33

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Reviews forRice Noodle Salad

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MY REVIEW
Lady Fingers User ID: 2682286 252688
Reviewed Aug. 14, 2016

"I changed up the vegetables a bit, for what I had on hand, but used the dressing as written. It's nicely balanced. You could add meat to the salad for a full meal."

MY REVIEW
Bland4 User ID: 4878958 231474
Reviewed Aug. 20, 2015

"Made this for the first time. The dressing is excellent. I thought mine was a bit too tart so I will cut back on the lime juice next time or just add more brown sugar. Otherwise the cilantro and green onions give it a very fresh taste."

MY REVIEW
Sue Zappa User ID: 1094741 227687
Reviewed Jun. 9, 2015

"My oldest daughter always requests this salad whenever she comes home for the weekend. I add 2 cups cooked chicken breast to it to give it more protein & make it a main dish salad. Delicious salad dressing! By the way, this should be a 5-star rating as there are only two reviews & both of us gave it 5 stars! Not sure where the 3-star rating originated, but it's clearly mistaken."

MY REVIEW
jmarschel User ID: 4985761 166879
Reviewed Apr. 12, 2013

"This was very easy and very tasty. My 7 year old son and husband both loved it as well. I didn't have the cilantro or green onion. I used celery instead and I like that it added a nice crunch to it. I only had one carrot and I think it needed more so I added red pepper to it. I also added marinated chicken to it for bit of extra protein."

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