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Rice Noodle Salad (Vegan + GF)
This Rice Noodle Salad is
light
and
fresh
, super
healthy
and full of
flavour
!
Course
Main Course, Salad
Cuisine
Asian
Keyword
gluten-free noodle salad, rice noodle salad, tofu salad
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
Calories
422
kcal
Author
Rhian Williams
Ingredients
For the salad:
100
g
(
3.5
oz
)
rice noodles
(ensure gluten-free if necessary)
300
g
(
10.5
oz
)
silken tofu
Carrot
, peeled and cut into thin ribbons
Zucchini (courgette)
, cut into thin ribbons
Radishes
, thinly sliced
Red pepper
, cut into matchsticks
Fresh basil
, finely sliced
For the dressing:
1
tablespoon
sesame oil
1
tablespoon
olive oil
3
tablespoons
tamari
(or soy sauce if not gluten-free)
1
tablespoon
apple cider vinegar
(ensure gluten-free if necessary)
1
teaspoon
agave syrup
(or sub any other sweetener)
Black pepper
to taste
Instructions
For the salad:
Cook or soak rice noodles according to instructions on packet
Drain and rinse tofu, then pat dry with a paper towel. Cut into small cubes
Mix together all the ingredients for the dressing in a small bowl
Place cooked noodles, tofu and vegetables in a large bowl
Pour dressing over the salad and mix well
Taste and adjust seasonings if necessary
Keeps covered in the fridge for up to a day
Nutrition
Calories:
422
kcal
|
Carbohydrates:
51
g
|
Protein:
12
g
|
Fat:
18
g
|
Saturated Fat:
3
g
|
Sodium:
1607
mg
|
Potassium:
327
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Calcium:
61
mg
|
Iron:
2.2
mg