Ingredients
Scale
- 1 cup rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup thinly sliced bell peppers (red and yellow)
- 1 cup cucumber, thinly sliced
- 1 cup bean sprouts
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup green onions, sliced
- 3 tablespoons fresh ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or agave syrup
- 1 tablespoon sesame oil
- 1 teaspoon chili sauce (adjust to taste)
Instructions
- Cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water.
- While the noodles cool, prepare your vegetables by slicing them thinly.
- In a large bowl, combine the shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
- Add the cooled noodles to the vegetable mixture and toss gently.
- In a small bowl, whisk together all dressing ingredients until well combined.
- Pour the spicy ginger dressing over the salad and toss thoroughly.
- Serve immediately or chill for 15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No cooking required, just combine and mix
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 210
- Sugar: 8g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg