This salad is super quick and easy to make and filled with great flavors and veggies. You can even mix up other vegetables in to the salad to make it personal to you. I personally love this salad with spinach and sometimes a bit of kale, especially to add a bit more protein, but you can replace that with lettuce for a more traditional thai salad.
1 package thin rice noodles
½ cup rice vinegar
1 Tbs lemon juice
½ tsp soy sauce
2 Tbs sesame oil
3 Tbs sunflower seed oil
1 spinach bunch, chopped
2 medium carrots, cut in matchstick strips
1 cucumber, cut into matchstick strips
1 cup fresh mint, thinly sliced
1 cup fresh basil, thinly sliced
1 cup cilantro leaves, chopped
1 cup green onion, chopped
- Cook noodles according to package directions. Drain the noodles and run them under cold water until cool. Set aside.
- Whisk together rice vinegar, lemon juice, soy sauce, and oils in a small bowl. Set aside.
- To serve, pile a large mound of noodles in the center of each plate. Arrange lettuce, vegetables, and herbs around the mound. Drizzle the dressing on the salad.
Nutritional Facts: per serving
354 cal; 18g total fat (2g sat fat); 44g carb; 154mg sod; 5g fiber; 4g protein; 3g sugars
*This recipe is based off of a recipe from Thug Kitchen