Description
A vibrant and flavorful Sriracha Rainbow Noodle Salad ready in under 30 minutes. Packed with colorful veggies and a zesty sriracha dressing!
Ingredients
Scale
- 8 oz rice noodles
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 cup shredded purple cabbage
- 2 medium carrots, julienned
- 1 cup edamame, shelled
- 1/2 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/4 cup roasted peanuts
- 3 tbsp sriracha sauce
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 lime, juiced
- 1 garlic clove, minced
- 1 tsp grated ginger
Instructions
- Cook rice noodles according to package directions. Drain and rinse with cold water. Set aside to cool.
- In a large bowl, combine bell peppers, cabbage, carrots, edamame, cilantro, and green onions.
- In a separate bowl, whisk together sriracha sauce, soy sauce, rice vinegar, honey, sesame oil, lime juice, garlic, and ginger.
- Add cooled rice noodles to the vegetable mixture and toss gently.
- Pour dressing over the noodle and vegetable mixture and toss thoroughly.
- Cover and refrigerate for at least 30 minutes.
- Garnish with roasted peanuts and additional cilantro if desired. Serve chilled.
Notes
- Spice Level: Adjust sriracha to your preference.
- Vegan Option: Substitute honey with maple syrup.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Sriracha, Rainbow, Noodle Salad, Vegetarian, Asian, Healthy, Easy, Quick