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Rice Noodle Salad Recipe

Rice Noodle Salad Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:10 servings


  • 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
  • 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.

Nutritional Facts

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

Reviews for Rice Noodle Salad

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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."

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."

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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