Related recipes: Asian,
Broccoli, Carrots, Corn, Dairy-Free, Egg-Free, Herbs, Low-Fat, Natural
Sweetener, Nuts and Seeds,
Pasta, Salads,
Spinach, Tomatoes,
Vegetarian
Many people think of pasta salads made with wheat noodles. Asian
rice noodles have a similar texture and can be made into lively salads as well. The noodles
absorb the dressing, so it is best to pour the dressing over the salad just before
serving.
Ingredients
1 package Asian rice noodles
1 1/2 cups (300g) chopped tomatoes
1 cup (200g) baby corn, sliced into 1/2-inch pieces
1 cup (200g) grated carrots
1 cup (200g) fresh broccoli, chopped
2 cups (400g) fresh spinach, torn into 1-inch pieces
Dressing:
1/4 cup (60mL) soy sauce
1 Tbsp (15g) sesame seeds
1 Tbsp (15mL) honey
1 Tbsp (15mL) sesame oil
1/4 cup (60mL) unseasoned rice vinegar
1 tsp (3g) grated fresh ginger
Directions
Prepare the rice noodles according to the packet instructions. Drain,
then rinse with cold water and drain again. Place noodles and all of the vegetables in a large
bowl. Combine all dressing ingredients and stir well, or place in a covered container and
shake well to mix. Pour dressing over salad just before serving and toss well.
Makes about 6 servings.
Nutrition Facts
Calories: 140
Protein: 3g
Fat: 1g
Carbohydrates: 31g
Sodium: 713mg
Cholesterol: 0mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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