Hot days call for quick and easy light meals. The first thing that comes to mind is a cold noodle salad. Today’s salad is a combination of crunchy veggies and a tangle of slurpy noodles. 

This is another one of those recipes that appeals to me so much because delicious food doesn’t have to be complicated. 

It’s a simple dish:

shredded zucchini

shredded carrot

sliced red pepper

shredded napa cabbage

sliced green onions

brown rice noodles

sweet and spicy sesame dressing

I’ve kept it vegetarian, but you can add cooked shrimp, grilled salmon or chicken. 

Print Pin

Brown Rice Noodle Salad

Course Main Course, Salad

Ingredients

• 2 – 70 g blocks brown rice ramen noodles
• 1 zucchini, shredded
• 1 carrot, shredded
• ½ red pepper, thinly sliced
• 2 green onions, sliced
• 2 cups napa cabbage, shredded
• 1 cup mango, thinly sliced
• ¼ cup fresh mint, cut thin

For the Dressing

• 1 tsp toasted sesame oil
• 1 tsp chili oil
• 1 tsp rice wine vinegar
• 2 tbsp tamari or low sodium soy sauce
• 1 tsp maple syrup
• 1 tbsp tahini
• 1 tsp sesame seeds
• ½ tsp garlic, minced

Instructions

For the Salad

• Cook the noodles as per package instructions. Rinse and set aside.
• Cut all the veggies and add to a medium size bowl.
• Add the cooled noodles and toss everything together.
• Pour the dressing over and toss to coat all the everything well.

For the Dressing

• Place all the dressing ingredients in a jar with a tight fitting lid and shake well. Recipe inspired by FoodieRenee.