Rice Noodle Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 10 servings.
This rice noodle 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. —Krista Frank, Rhododendron, Oregon
Ingredients
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1 package (8.8 ounces) thin rice noodles
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2 cups fresh spinach, cut into strips
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1 large carrot, shredded
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1/2 cup pineapple tidbits
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1/4 cup minced fresh cilantro
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1 green onion, chopped
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SESAME PEANUT DRESSING:
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1/4 cup unsalted peanuts
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1/4 cup water
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1/4 cup lime juice
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2 tablespoons soy sauce
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1 tablespoon brown sugar
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1 tablespoon canola oil
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1 teaspoon sesame oil
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1/2 teaspoon ground ginger
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1/4 teaspoon crushed red pepper flakes
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Optional: Salted peanuts and additional lime juice
Directions
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1.
Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and green onion.
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2.
In a blender, combine the next 9 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. If desired, sprinkle with salted peanuts and additional lime juice.
Nutrition 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.
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