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–+ servings
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3.43 from 7 votes

Rainbow Noodle Salad

This rainbow noodle salad is absolutely full of great flavours, with rice noodles, zucchini noodles and carrot noodles, tons of crunchy veggies and a zingy sauce, every mouthful is exciting!!
Prep Time15 minutes
Total Time15 minutes
Course: Main Dish
Servings: 4 people

Ingredients

Sauce

  • 3 tbsp Soy Sauce
  • 1 tbsp Rice Wine Vinegar
  • 1 tbsp Brown Sugar
  • 1 tsp Lime Juice

Salad

  • 100 g Rice Noodles
  • 1 Carrots
  • 1 Zucchini
  • 1/4 Purple Cabbage finely sliced
  • 1 Red Pepper finely sliced
  • 1 Yellow Pepper finely sliced
  • 1 bunch Fresh Coriander roughly chopped
  • 1 small handful Cashew Nuts roughly chopped
  • 1 tsp Sesame Seeds
  • 1/2 Red or Green Chilli (optional)

Instructions

  • Mix all ingredients for the sauce together in a bowl and whisk so everything is combined.
  • Soak the rice noodles according to the instructions on the packet and mix with the spiralized carrot and zucchini. If you don't have a spiralizer, you can just chop the carrot and zucchini into very thin long strips.
  • Mix all the other finely chopped veggies in, toss with the sauce, and top with the coriander, cashews, sesame seeds and some sliced chilli if you like.

Notes

The salad will keep in the fridge in an airtight container for up to 2 days. Best enjoyed on the day it is made.