Rice Noodle Salad

By Martha Rose Shulman

Updated May 2, 2024

Total Time
30 minutes
Rating
4(130)
Comments
Read comments

You can use Southeast Asian rice sticks or Chinese cellophane noodles (made from bean starch) for this Thai salad. It makes a satisfying lunch, or serve it as a starter or side dish (it will serve up to 6 as a side).

Featured in: New Options for Allergy-Free Pastas

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:Serves 4

    For the Dressing

    • ¼cup fresh lime juice
    • 2tablespoons Thai fish sauce or 1 tablespoon soy sauce
    • 1teaspoon sugar
    • 2 to 3teaspoons finely minced ginger (to taste)
    • ½teaspoon red pepper flakes, or a pinch of cayenne
    • 2tablespoons Chinese sesame oil
    • 2tablespoons canola oil

    For the Salad

    • 3ounces dried rice noodles (rice sticks) or cellophane noodles
    • ½small Napa cabbage or 1 romaine heart
    • 3scallions, cleaned and thinly sliced on the diagonal (optional)
    • 1cup coarsely chopped cilantro
    • 1medium carrot, grated or cut in fine julienne
    • Lettuce leaves for the bowl or platter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

220 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 724 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Mix together the dressing ingredients. Taste and adjust seasonings. Place the rice or cellophane noodles in a bowl and cover with warm water. Soak for 20 minutes, and drain.

  2. Step 2

    Bring a large pot of water to a boil and add the noodles. Cook about 1 minute, or until tender. Drain well and coarsely chop using scissors. Toss with all but 2 tablespoons of the dressing.

  3. Step 3

    If using Napa cabbage, cut the halved cabbage in half again, cut out the core, then slice crosswise into thin strips. If using romaine, cut in half, then slice crosswise into thin strips. Toss with the noodles, along with the scallions, cilantro, and carrot.

  4. Step 4

    Line a platter or bowl with lettuce leaves and pile on the salad. Spoon on the remaining dressing, and serve.

Ratings

4 out of 5
130 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Danimali

5 tsp of finely chopped ginger works better

RobLiz

Followed recipe to the letter, which I do with all NY Times recipes the first time around. I love the ingredients and have most at the ready, but I was not wowed by this. Can one be wowed eating cabbage? We added smoked salmon, which was nice, and spouse added hot sauce.

Kim Tingley

@RobLiz Try the Taiwanese flat cabbage

Scamander

This is exactly the rice noodle salad I was looking for! Nice and light just like a salad roll. Like others I added basil (lots) and some pan fried tofu cubes. Perfect!

Lezlie

Added salt and extra ginger 4tsps to the dressing. Added chopped mint and basil - 1 cup to the shredded cabbage (no noodles - but would add if in the pantry). Served with sliced, grilled ahi.

Private comments are only visible to you.

Advertisement

or to save this recipe.