RICE NOODLE SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
This rice noodle 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. —Krista Frank, Rhododendron, Oregon
Provided by Taste of Home
Categories Lunch
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 10 servings.
Number Of Ingredients 17
Steps:
- 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 9 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. If desired, sprinkle with peanuts and additional lime juice.
Nutrition Facts : Calories 149 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 238mg sodium, CarbohydrateContent 26g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 2g protein. Diabetic Exchanges 1.500 starch
RICE NOODLE SALAD RECIPE - NYT COOKING
You can use Southeast Asian rice sticks or Chinese cellophane noodles (made from bean starch) for this Thai salad. It makes a satisfying lunch, or serve it as a starter or side dish (it will serve up to 6 as a side).
Provided by Martha Rose Shulman
Total Time 30 minutes
Yield Serves 4
Number Of Ingredients 13
Steps:
- Mix together the dressing ingredients. Taste and adjust seasonings. Place the rice or cellophane noodles in a bowl and cover with warm water. Soak for 20 minutes, and drain.
- Bring a large pot of water to a boil and add the noodles. Cook about 1 minute, or until tender. Drain well and coarsely chop using scissors. Toss with all but 2 tablespoons of the dressing.
- If using Napa cabbage, cut the halved cabbage in half again, cut out the core, then slice crosswise into thin strips. If using romaine, cut in half, then slice crosswise into thin strips. Toss with the noodles, along with the scallions, cilantro, and carrot.
- Line a platter or bowl with lettuce leaves and pile on the salad. Spoon on the remaining dressing, and serve.
Nutrition Facts : @context http//schema.org, Calories 216, UnsaturatedFatContent 12 grams, CarbohydrateContent 23 grams, FatContent 14 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 1 gram, SodiumContent 723 milligrams, SugarContent 2 grams, TransFatContent 0 grams
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