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Vegan Salad with Rice Noodles and Sesame Dressing

2 servings

30 minutes

This vegan salad with rice noodles and sesame dressing is a vibrant reflection of Thai cuisine, known for its harmony of flavors and textures. Light yet rich, it combines the freshness of vegetables with the spicy sweetness of honey-sesame sauce. Crunchy carrots, refreshing cucumbers, tender red cabbage, and spicy green onions create an amazing balance that complements the softness of rice noodles. Sesame oil adds a nutty note to the salad while sriracha sauce provides a mild heat. This salad is perfect as a standalone dish or as an accompaniment to a main meal, infusing it with exotic Asian flair.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
314
kcal
7.7g
grams
13.5g
grams
44.4g
grams
Ingredients
2servings
Rice noodles
50 
g
Carrot
1 
pc
English cucumbers
1 
pc
Red cabbage
1 
glass
Green onions
 
to taste
Ginger
 
to taste
Sesame
1 
tbsp
Chuka salad
50 
g
Honey
0.5 
tbsp
Sesame oil
0.5 
tbsp
Refined oil
0.5 
tbsp
Soy sauce
2 
tbsp
Sriracha
1.5 
tbsp
Cooking steps
  • 1

    Boil the noodles and grate the ginger.

    Required ingredients:
    1. Rice noodles50 g
    2. Ginger to taste
  • 2

    For the dressing, mix ginger, honey, sesame oil, neutral oil, soy sauce, and sriracha sauce.

    Required ingredients:
    1. Ginger to taste
    2. Honey0.5 tablespoon
    3. Sesame oil0.5 tablespoon
    4. Refined oil0.5 tablespoon
    5. Soy sauce2 tablespoons
    6. Sriracha1.5 tablespoon
  • 3

    Chop carrots, cucumbers, cabbage, green onions.

    Required ingredients:
    1. Carrot1 piece
    2. English cucumbers1 piece
    3. Red cabbage1 glass
    4. Green onions to taste
  • 4

    Mix all the ingredients.

    Required ingredients:
    1. Rice noodles50 g
    2. Carrot1 piece
    3. English cucumbers1 piece
    4. Red cabbage1 glass
    5. Green onions to taste
    6. Ginger to taste
    7. Sesame1 tablespoon
    8. Chuka salad50 g
    9. Honey0.5 tablespoon
    10. Sesame oil0.5 tablespoon
    11. Refined oil0.5 tablespoon
    12. Soy sauce2 tablespoons
    13. Sriracha1.5 tablespoon

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