Gluten-Free Vietnamese Rice Noodle Salad

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Average Rating: 4.5 | Rated By: 2 users

This is a light, refreshing salad low in calories and fat, marinated in Vietnamese dressing. There are many ways you can serve this salad, such as a starter, small bite or as a side with chicken and pork.

Ingredients

  • 3 oz. uncooked gluten-free maifun noodles (angel hair rice noodles)
  • 1 organic English cucumber, cut with a spiral slicer or cut into thin strips
  • 2 organic carrots, cut with a spiral slicer or cut into thin strips
  • 1 organic red bell pepper, thinly sliced
  • 2 tbsp. organic, fresh mint thinly sliced
  • 1 tbsp. organic, black sesame seeds and fresh mint for garnish(optional)
  • FOR THE DRESSING
  • 1/4 cup fresh lime juice
  • 2 tbsp. pure maple syrup
  • 1 tbsp. fish sauce
  • 1 tsp. sesame oil
  • 2 garlic cloves, minced
  • ½ tsp. organic, gluten-free hot chilli pepper flakes (optional)
  • Instructions

  • Place noodles in a shallow dish and pour hot water on top. Let it rest for five minutes, and then drain and rinse the noodles with cold water.
  • While the noodles are softening, prepare your dressing by mixing the ingredients.
  • Place noodles, dressing and vegetables in a large bowl and toss until all ingredients are well coated with the dressing. Cover and refrigerate for an hour or overnight.
  • Toss just before serving, sprinkle with sesame seeds and garnish with fresh mint.


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