Fresh and Herby Rice Noodle Salad

This super colourful rice noodle salad will serve you for both, lunch and dinner. Super fresh and herby!

Ingredients

Ingredients
Servings:
ml
Apple Cider Vinegar
g
Sugar
Spring Onion
Red Onion
g
Fresh Ginger
g
Rice Noodles
tbsp
Olive Oil
Apple
Cucumber
Carrot
tbsp
Sesame Seeds
Chili
Fresh Mint
torn or roughly chopped
Fresh Coriander
torn or roughly chopped
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Slice the onion, peel and grate the ginger. In a medium bowl, whisk together the vinegar and sugar, until the sugar has dissolved. Add the onion and ginger and stir to coat. Set aside for about 30 minutes, stirring a few times, to soften.
  2. In the meantime, prepare all the remaining veggies. Core and slice the apple into 2mm thick pieces.
  3. Half the cucumber lengthwise, scoop the seeds and cut the cucumber into long thin stripes. The same procedure with the carrots. Peel and cut them into thin sticks.
  4. Place the rice noodles in a large bowl and pour over enough boiling water to cover them.
  5. Set aside for 15-20 minutes, until the noodles are soft, then drain well.
  6. Mix with 1 tablespoon of oil and set aside in a large bowl to cool down.
  7. Add the apple, cucumber, carrots, chiles, spring onion, mint, coriander and sesame seeds to the noodles, plus the pickled onion, ginger and juices.
  8. Add the remaining 2 tablespoons of olive oil and 1½ teaspoon of salt. Mix well

Preparing In The Kitchen
  1. Slice the onion, peel and grate the ginger. In a medium bowl, whisk together the vinegar and sugar, until the sugar has dissolved. Add the onion and ginger and stir to coat. Set aside for about 30 minutes, stirring a few times, to soften.
  2. In the meantime, prepare all the remaining veggies. Core and slice the apple into 2mm thick pieces.
  3. Half the cucumber lengthwise, scoop the seeds and cut the cucumber into long thin stripes. The same procedure with the carrots. Peel and cut them into thin sticks.
  4. Place the rice noodles in a large bowl and pour over enough boiling water to cover them.
  5. Set aside for 15-20 minutes, until the noodles are soft, then drain well.
  6. Mix with 1 tablespoon of oil and set aside in a large bowl to cool down.
  7. Add the apple, cucumber, carrots, chiles, spring onion, mint, coriander and sesame seeds to the noodles, plus the pickled onion, ginger and juices.
  8. Add the remaining 2 tablespoons of olive oil and 1½ teaspoon of salt. Mix well

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