This is one of my favourite meals. It's incredibly fresh and lovely and makes a perfect summer dinner. There's a bit of chopping and vegetable prep involved but it's totally worth it.
- Prep Time20 Minutes
- Cook Time Minutes
- Ready In Time20 Minutes
Ingredients
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Dressing
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1/3 cup unseasoned rice vinegar
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1/3 cup canola oil
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1 tablespoon fresh lime juice
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1 tablespoon sesame oil
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Salad
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1 cup carrots, chopped into matchsticks
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1 cup English cucumber, chopped into matchsticks
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1 cup zucchini, chopped into matchsticks
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1 cup radish, diced
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1 1/2 cup red pepper, diced
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1 cup celery, diced
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1 cup green onions, chopped into 1" pieces
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1 package rice noodles (Approx 400g. I like the wider ones for this recipe, they are about 5mm wide)
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Toppings
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1 cup honeydew melon, chopped into matchsticks
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1 cup (loosely packed) cilantro, chopped
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peanuts (optional)
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Directions
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Whisk dressing ingredients in a large bowl.
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Add the chopped vegetables and toss well to coat.
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Cook noodles as per package directions until al dente. Drain and quickly rinse. Drain well and add to bowl with vegetables. Toss to combine.
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Divide among bowls and top with cilantro, melon, and optional peanuts.
Notes & Tips
Notes & Tips: