No Cook Noodle Salad With A Tangy Dressing Recipe

I adore this vibrant noodle salad because it effortlessly marries tender rice noodles with crisp carrots, bell pepper, cucumber, and fresh herbs. The tangy dressing ties every element together with a burst of flavor that makes every bite feel refreshing and fun. It’s my go-to dish for a breezy, light meal.

I think this No Cook Noodle Salad with a Tangy Dressing is one of my favorite healthy noodle salad recipes out there. I love how it uses 8 oz of rice noodles (soaked in hot water until soft) mixed with shredded carrots, red bell pepper slices, and julienned cucumber to bring a fresh crunch.

I also like adding chopped green onions, fresh cilantro, and mint leaves which make it even more vibrant. This salad not only tastes great but is nutritionally balanced with vitamins and fiber from the veggies.

For the dressing, I combine 3 tbsp lime juice, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 1/2 tbsp honey, minced garlic, freshly grated ginger, 1 tsp chili paste, and 1/4 cup vegetable oil with a pinch of salt to amp up the flavor. It reminds me of other easy Asian noodle salads and even some Vietnamese noodle dishes I’ve tried, and its simplicity makes it a win in my book.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, it’s super easy to make and I don’t have to heat up anything which saves a bunch of time when I’m busy or just not in the mood to cook. Second, the mix of crunchy veggies like carrots, bell pepper, and cucumber together with the tender rice noodles makes every bite interesting and full of flavor. And finally, the tangy dressing is the best part for me – it’s sweet, sour, and has a little kick from the chili paste making the whole salad feel refreshing and exciting.

Ingredients

• Rice noodles: They are a light carb source that soaks up the bold, tangy dressing really well.
• Shredded carrots: They pack in natural sweetness, plenty of fiber and a satisfying crunch.
• Red bell pepper: This veggie is loaded with vitamin C and gives the salad a burst of color.
• Cucumber: Adds a refreshing, hydrating crunch that keeps the dish super light.
• Lime juice: Offers a sour punch that brightens every bite of the salad.
• Honey: Provides a gentle sweetness that nicely balances the zing of the lime juice.

Ingredient Quantities

• 8 oz rice noodles (uncooked, soaked in hot water until soft)
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned
• 2 green onions, chopped
• 1/4 cup fresh cilantro, roughly chopped
• 1/4 cup fresh mint leaves, roughly chopped
• For the tangy dressing:
• 3 tbsp lime juice
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 1/2 tbsp honey
• 1 garlic clove, minced
• 1 tsp ginger, freshly grated
• 1 tsp chili paste (adjust if you like it spicy)
• 1/4 cup vegetable oil
• Salt to taste
• Optional: 1/2 cup crushed peanuts for topping

How to Make this

1. Soak the 8 oz rice noodles in hot water until they’re soft then drain them.

2. Shred the carrots, thinly slice the red bell pepper, and julienne the cucumber.

3. Chop the green onions, cilantro, and mint leaves.

4. In a small bowl, mix together 3 tbsp lime juice, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 1/2 tbsp honey, the minced garlic, freshly grated ginger, and 1 tsp chili paste. Slowly whisk in 1/4 cup vegetable oil and add salt to taste.

5. In a large bowl, combine the softened rice noodles and all the chopped veggies.

6. Pour the tangy dressing over the noodle and veggies and toss everything together gently.

7. For extra crunch and flavor, sprinkle 1/2 cup crushed peanuts on top if you like.

8. Let the salad sit for about 10 to 15 minutes so the flavors can meld.

9. Give it a final toss, taste once more, and adjust salt or chili paste if needed before serving.

Equipment Needed

1. A bowl for soaking the rice noodles in hot water
2. A colander to drain the noodles afterwards
3. A cutting board for prepping all the veggies
4. A sharp knife to chop, shred, slice and julienne the carrots, red bell pepper, cucumber, green onions, cilantro and mint
5. A grater (or similar tool) if you want to shred the carrots more easily
6. A small bowl for mixing the dressing ingredients
7. A whisk to slowly combine the dressing components
8. A large bowl to toss together the noodles, veggies and dressing
9. Measuring spoons and cups to accurately measure the lime juice, soy sauce, rice vinegar, honey, vegetable oil and chili paste

FAQ

• Q: Do I need to cook the rice noodles? A: No, you don’t really need to cook them. Soak them in hot water until they’re soft, and it’ll be just fine.
• Q: Can I substitute the veggies if I dont have all of them? A: Yeah, you can replace or add any veggies you like. It’s all about what you have on hand and what you enjoy.
• Q: How long does this salad last in the fridge? A: It should keep for about 2 days in an airtight container, though it might get a bit soggy after the first day.
• Q: What if I dont like spicy food? A: You can easily skip or lessen the chili paste if its too spicy for your taste.
• Q: Can I add some protein to make it more filling? A: Absolutely, try tossing in some grilled chicken or tofu to bump up the protein and flavor.

No Cook Noodle Salad With A Tangy Dressing Recipe Substitutions and Variations

• Rice noodles: You can use thin rice vermicelli or even glass noodles if thats what you got on hand.
• Red bell pepper: Go ahead and swap it with yellow or orange bell pepper for a slightly different but yummy flavor.
• Lime juice: If you don’t have lime juice, lemon juice works fine in a pinch its more common too.
• Honey: Maple syrup is a good alternative if you’re looking for that sweet element without using honey.
• Chili paste: You can replace it with sriracha or a pinch of red pepper flakes if you prefer a spicier kick.

Pro Tips

• Try to toast the peanuts lightly in a dry pan before crushing them for an extra toasty crunch that really pops with the flavors
• When soaking the rice noodles, make sure they are really soft but not too mushy, cause overly soft noodles can fall apart when you toss ’em
• Let the dressing sit with the salad a bit longer than 10 minutes if you got time – it really gives the veggies a chance to soak up those tangy flavors
• Taste the salad at different stages and be ready to add a bit more salt or chili paste, cuz sometimes the balance of sour and sweet can shift depending on your ingredients