No-Cook Noodle Salad with a Tangy Dressing
A refreshing no-cook noodle salad featuring vibrant vegetables and a tangy dressing, perfect for sunny days or gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
- 3.5 oz dry vermicelli noodles (or mung bean threads)
- 2.5–3 tbsp lemon juice
- 2–3 tbsp soy sauce
- 1 tbsp sugar
- 2 tbsp maple syrup
- 2 tsp toasted sesame seeds
- 2 tbsp sesame oil
- Chopped chili (optional)
- 1 small carrot (thinly sliced or grated)
- 1 small red bell pepper (thinly sliced)
- 1 small green bell pepper (thinly sliced)
- 1 small red onion (thinly sliced)
- Chopped cilantro, mint, and basil
- Pickled radish and carrot
- Pumpkin seeds (or nuts/seeds of choice)
- Sliced smoked extra-firm tofu
- Shredded cabbage
- Thinly sliced cucumber
- Crispy shallots
Instructions
- Prep the Noodles: Soak the vermicelli noodles in warm water for about 10-15 minutes until tender.
- Make the Dressing: Whisk together lemon juice, soy sauce, sugar, maple syrup, and sesame oil in a bowl.
- Chop all the veggies: Slice the carrots, bell peppers, onions, and cucumber thinly.
- Combine It All: Drain and rinse the noodles, then mix them with the chopped veggies, herbs, and tofu.
- Dress the Salad: Pour dressing over the noodle mixture and toss until evenly coated.
- Make It Pretty: Transfer the salad to a serving dish and garnish with sesame seeds, pumpkin seeds, and crispy shallots.
Notes
Feel free to adjust the sweetness of the dressing to your liking. This salad is best enjoyed chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: no-cook salad, noodle salad, summer recipes, healthy salad