Crispy Vegetarian Rice Noodle Salad with Sweet Chile Dressing

This salad takes a little time to make but it is no different than putting together a large salad for your family. There are lots of veggies that need to be chopped and diced but once that is done it comes together quickly and will feed a family of 6 with leftovers. It is fresh, crispy, healthy and one of our favorites. Feel free to add in your favorite veggies (as long as you blanch them so they keep their crispness) or stick with my recipe.

As always, you can click on the pink links for a direct link to my Amazon store, if needed.

Crispy Vegetarian Rice Noodle Salad with Sweet Chile Dressing

For the Salad:

7-10 Ounces of Medium Sized Rice Noodles

1/4 cup veggie broth (for sauteing green beans)

8- 10 ounces Frozen Whole Green beans, blanched (this keeps them crispy and green)

1/2 cup chopped shallots

2 Tbsps. Nutritional Yeast (this Brand is the best)

salt and lots of pepper to taste

3 Tbsps. Tamari

2 Tbsps. Rice Vinegar

2 cups julienned carrots

1 cup chopped cilantro

1/2 cup chopped fresh basil

1/2 cup chopped fresh mint

4 green onions, diced both white and green parts

1 cup napa cabbage, diced

1 cup of your favorite fresh green crispy lettuce, chopped (iceberg works perfectly here!)

1 bell pepper, julienned

2 cups of Crispy Onions for topping (can also used Crispy Jalapenos!)

1 cup chopped almonds (or your favorite chopped nut)

Dressing:

1/4 cup freshly squeezed lime juice

1 tsp. Garlic Chile Sauce (more if you like spicy!)

1 large minced garlic clove

2 Tbsps. Tamari

3 Tbsps. Agave syrup

Instructions:

Bring a large pot of water to a boil, add in rice noodles and cook until tender. Drain and set aside. Place in a large bowl.

In a large skillet, saute the shallots until translucent. Add in the green beans, nutritional yeast, a generous amount of black pepper and saute for about a minute. Add in the tamari, rice wine vinegar and one cup of the carrots.  Saute for about a minute, then add to your cooked noodles.

Combine all the dressing ingredients in a glass jar and shake well.

Add all of your diced ingredients and fresh herbs to your noodle/green bean mixture.  Add the dressing and toss well (I wear gloves and use my hands!)

Serve over a slice of crisp lettuce. Keeps fresh in the fridge for a week!

Enjoy!

Print

Crispy Vegetarian Rice Noodle Salad with Sweet Chile Dressing

Author: Gay Van Beek for Canterbury Cottage Designs

Ingredients

For the Salad:

• 7-10 Ounces Medium Sized Rice Noodles
• 1/4 cup veggie broth
• 8- 10 ounces frozen whole green beans blanched (this keeps them crispy and green)
• 1/2 cup chopped shallots
• 2 Tbsps. Nutritional Yeast this Brand is the best
• salt and pepper to taste
• 3 Tbsps. Tamari
• 2 Tbsps. Rice Vinegar
• 2 cups julienned carrots
• 1 cup chopped cilantro
• 1/2 cup chopped fresh basil
• 1/2 cup chopped fresh mint
• 4 green onions diced white and green parts
• 1 cup napa cabbage diced
• 1 cup of your favorite fresh green crispy lettuce chopped (iceberg works perfectly here!)
• 1 bell pepper julienned
• 2 cups Crispy Onions for topping
• 1 cup chopped almonds or your nut of choice

Dressing:

• 1/4 cup freshly squeezed lime juice
• 1 tsp. Garlic Chile Sauce more if you like spicy!
• 1 large minced garlic clove
• 2 Tbsps. Tamari
• 3 Tbsps. Agave syrup

Instructions

Instructions:

1. Bring a large pot of water to a boil, add in rice noodles and cook until tender. Drain and set aside. Place in a large bowl.
2. In a large skillet, saute the shallots until translucent. Add in the green beans, nutritional yeast, a generous amount of black pepper and saute for about a minute. Add in the tamari, rice wine vinegar and one cup of the carrots. Saute for about a minute, then add to your cooked noodles.
3. Combine all the dressing ingredients in a glass jar and shake well.
4. Add all of your diced ingredient to your noodle/green bean mixture. Add the dressing and toss well (I wear gloves and use my hands!)
5. Serve over a slice of crisp lettuce. Keeps fresh in the fridge for a week!