Crunchy Asian Rice Noodle Slaw Salad
This crunchy rice noodle and kale slaw salad combines tender rice noodles with crisp cabbage, kale, carrots, red bell pepper and fresh parsley, all tossed in a bright sesame-lime dressing. It is an easy Asian-inspired salad that works well as a light summer lunch, colourful side dish or make-ahead potluck recipe.
Equipment
- Large mixing bowl
- Small bowl or glass jar for the sesame-lime dressing
- Whisk or fork
- Medium saucepan or heatproof bowl for preparing the rice noodles
- Colander or fine-mesh strainer
- Sharp kitchen knife
- Cutting board
- Box grater or julienne peeler for the carrot
- Measuring cups and spoons
- Kitchen scissors for cutting long rice noodles
- Salad tongs or two large spoons for tossing
Ingredients
Rice Noodle Salad
- 150 g rice noodles thin
- 3 cups green cabbage finely shredded
- 1 cup kale finely chopped, tough stems removed
- 1 carrot medium, grated or cut into thin matchsticks
- ½ red bell pepper thinly sliced
- ½ cup parsley chopped
Sesame-Lime Dressing
- 3 tablespoons rice vinegar
- 2 tablespoons lime juice fresh
- 2 tablespoons soy sauce
- 1½ tablespoons honey or maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon avocado oil canola oil or another neutral oil
- 1 teaspoon ginger freshly grated
- 1 garlic clove small and finely grated or minced
- ½ teaspoon sriracha or chili garlic sauce, optional
- 1 to 2 tablespoons warm water as needed
Optional Toppings
- Chopped roasted peanuts or cashews
- Toasted sesame seeds
- Extra chopped parsley
- Fresh lime wedges
Instructions
Prepare the rice noodles.
- Cook or soak the rice noodles according to the package directions. Drain well and rinse under cold water to stop the cooking process. Gently shake off as much excess water as possible.
Cut the noodles if needed.
- If the rice noodles are very long, use clean kitchen scissors to cut them into shorter pieces. This makes the salad much easier to toss and eat.
Make the dressing.
- In a small bowl or jar, combine the rice vinegar, lime juice, soy sauce, honey, toasted sesame oil, neutral oil, ginger, garlic and optional chili sauce. Whisk or shake until well combined. Add a little warm water if the dressing needs thinning.
Prepare the vegetables.
- Add the shredded cabbage, chopped kale, carrot, red pepper and parsley to a large salad bowl.
Add the noodles.
- Add the cooled rice noodles to the vegetables. Pour about three-quarters of the dressing over the salad.
Toss the salad.
- Gently toss until the noodles and vegetables are evenly coated. Let the salad rest for 10 to 15 minutes so the noodles can absorb some of the dressing.
Finish and serve.
- Toss the salad again and add more dressing as needed. Garnish with chopped peanuts, cashews or sesame seeds, if desired.
For the best crunchy rice noodle and kale slaw salad, rinse the cooked rice noodles under cold water and drain them very well before tossing. This keeps the noodles from becoming sticky and prevents extra water from diluting the sesame-lime dressing.
Notes
- Use thin rice noodles for the best texture in this crunchy rice noodle and kale slaw salad. They absorb the sesame-lime dressing without making the salad feel heavy.
- Do not overcook the rice noodles. They should be tender but still hold their shape. Mushy noodles can make the finished Asian rice noodle salad feel too soft.
- Rinse the cooked rice noodles under cold water right away to stop the cooking process and help prevent sticking.
- Drain the noodles very well before adding them to the salad. Extra water can dilute the sesame-lime dressing.
- Cut long rice noodles into shorter pieces with kitchen scissors. This makes the rice noodle salad easier to toss and serve.
- Remove the tough stems from the kale and chop the leaves finely so they blend nicely with the cabbage and noodles.
- Massage the chopped kale with a spoonful of dressing for about one minute if it feels firm. This softens it slightly without losing its fresh texture.
- Slice the cabbage, carrot and red bell pepper thinly for the best crunch and a more even bite.
- Flat-leaf parsley adds a fresh, clean flavour to this kale slaw salad. Chop it fairly finely so it is spread throughout the salad.
- Add most of the sesame-lime dressing first, then let the salad rest for 10 to 15 minutes. The noodles will absorb more flavour as they sit.
- Toss the salad again before serving and add the remaining dressing only if needed.
- For extra crunch, add chopped peanuts, cashews or toasted sesame seeds just before serving.
- Add grilled chicken, cooked shrimp, tofu or edamame to turn this easy rice noodle salad into a complete meal.
- Use gluten-free tamari instead of soy sauce if you want to make the recipe gluten-free.
- Store leftovers in an airtight container in the refrigerator for up to two days. The noodles will continue to absorb the dressing, so save a little extra to freshen the salad before serving.
- This crunchy rice noodle salad is best served chilled or at cool room temperature and works well for summer lunches, potlucks and barbecues.
Nutrition
Calories: 230kcalCarbohydrates: 45gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 613mgPotassium: 278mgFiber: 3gSugar: 10gVitamin A: 4226IUVitamin C: 57mgCalcium: 63mgIron: 1mg
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