Gluten-Free Vietnamese Rice Noodle Salad

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Average Rating: 4.5 | Rated By: 3 users

This is a light, refreshing salad low in calories and fat, marinated in Vietnamese dressing. There are many ways you can serve this tasty salad, such as a starter, side or as a vegan main

Ingredients

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

  • Prepare noodles as per package directions
  • While the noodles are softening, prepare your dressing by mixing together 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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