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Rice Noodle Salad

 Rice Noodle Salad
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.
10 ServingsPrep/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.

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Rice Noodle Salad (continued)

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.