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Crispy Vegetarian Rice Noodle Salad with Sweet Chile Dressing
Author: Gay Van Beek for Canterbury Cottage Designs
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
  • 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
  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!