Rainbow Vegetable Rice Noodle Salad

A simple, light and fresh noodle salad! Packed full of colorful crunchy veg and finished off with a zesty dressing. Perfect for a summer lunch or quick meal-prep for the week.

Rainbow Vegetable Rice Noodle Salad

A simple, light and fresh noodle salad! Packed full of colorful crunchy veg and finished off with a zesty dressing. Perfect for a summer lunch or quick meal-prep for the week.

Course

Main
Prep time

15 Mins
cook time

15 Mins
servings

4
Author

@lepetitchefsb
Video & Images by

@anettvelsberg

Ingredients

For the dressing:

¼ cup rice wine vinegar
¼ cup soy sauce
3 tbsp toasted sesame oil
3 tbsp agave syrup
1 lime zest & juice
1 tbsp ginger freshly grated
1 large clove garlic freshly grated

For the rice noodle salad:

1 pkg Lotus Foods Organic Brown Pad Thai Rice Noodles
2 cups red or purple cabbage finely chopped
1 cup sugar snap peas chopped
1 yellow bell pepper chopped
1 large or 2 small watermelon radishes or rainbow beetroot thinly sliced
1 cup cilantro roughly chopped
1 cup scallions sliced
1 tbsp black sesame seeds

product used in the recipe

Organic Brown Pad Thai Rice Noodles

1

In a small bowl, whisk together dressing ingredients.
2

Cook noodles according to directions on package. Drain and rinse with cold water.
3

When noodles have cooled, transfer to a large bowl and gently toss with reserved dressing, vegetables and herbs.
4

Sprinkle with sesame seeds and serve immediately.