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Seasoned Rice Noodles with Cucumber and Carrot Salad Recipe

It’s springtime, and I am so done with heavy foods. Aren’t you? Belly-filling, bone-warming foods are great when it’s chilly outside, but when it gets warm, you don’t want to be bogged down like that … or, at least I don’t.

In any case, this salad/lunch is perfect for when you want something lighter.

I started working on this recipe a few weeks ago, and it’s quickly become a go-to lunch for me. It’s light, satisfying and so wonderfully spring-y. I adore rice noodles, seasoned rice vinegar, sesame … basically all the flavors in this … so it’s something that just makes me happy to eat. Shouldn’t food make you happy? I think so.

Cucumber and Carrot Salad with Seasoned Rice Noodles

Cucumber and Carrot Salad with Seasoned Rice Noodles

Yield: 4 servings

Ingredients

Salad

  • 1 English cucumber, (this is a very long variety)
  • 1 tsp kosher salt
  • 3 carrots
  • 2 tbsp seasoned rice vinegar
  • 1 tsp dark sesame oil
  • 1 tbsp toasted sesame seeds

Noodles

  • 1 package rice vermicelli noodles
  • 2 tbsp seasoned rice vinegar
  • 1 tsp dark sesame oil
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1 tbsp low-sodium soy sauce

Instructions

  1. Cut the cucumber into ultra-thin slices (I use my food processor to get them paper thin). Toss cucumber slices with salt and let sit for 20 minutes. Drain well, squeezing gently to remove any excess water.
  2. Peel the carrots and shred (again, I use my food processor for this -- it makes it so much easier).
  3. In a large bowl, combine the cucumber slices, carrots, seasoned rice vinegar, dark sesame oil and toasted sesame seeds. Toss well to combine.
  4. Now, prepare the rice noodles. Cook the rice vermicelli noodles according to package directions. Once cooked, rinse with cold water and let fully drain.
  5. In a large bowl, combine the rice noodles, seasoned rice vinegar, dark sesame oil, ground ginger, garlic powder and soy sauce. Toss until fully coated.
  6. Divide among four plates and top with Cucumber and Carrot Salad (above).
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Monday 10th of June 2013

[...] Seasoned Rice Noodles with Cucumber and Carrot Salad Recipe from Sarah’s Cucina Bella [...]

Donna

Friday 23rd of April 2010

I have recently rediscovered rice vinegar. It is such a fabulous but under-used ingredient! Your salad looks delish! .-= Donna´s last blog ..Can’t roll sushi? No problem! Try Our California Roll Cold Rice Salad =-.

Pam

Thursday 22nd of April 2010

This is a great light dish. It looks beautiful and I can only imagine how great it tastes! Yum!!!

Sook

Thursday 22nd of April 2010

Oh wow, I love the cucumbers in this dish. Delicious and healthy! .-= Sook´s last blog ..Welcome! And a few guidelines.. =-.