How do I prepare the green beans for this salad?

Steam the green beans for just a few minutes until crisp, then let them cool to room temperature before adding them to the salad.

Can I use a different type of bean if I don't have Adzuki beans?

Yes, the recipe suggests using black beans as an alternative if Adzuki beans are not available.

Why is it important to cool the noodles before adding them to the salad?

Cooling the noodles prevents them from clumping and ensures they integrate well with the other fresh, cool ingredients in the salad.

What gives the dressing its unique flavor?

The dressing gets its vibrant flavor from a combination of rice vinegar, fresh lime zest and juice, tamari, a red chili pepper, and thinly sliced or minced lemongrass.

How should I store leftover Rice Noodle Salad?

Store any leftover salad in an airtight container in the refrigerator. It's best enjoyed fresh, as the herbs and noodles will soften over time.

3 years ago

Rice Noodle Salad
[Vegan]

DP By: Denise Perrault

Author Bio

I’m Denise, and I’m the founder and chief inspiration officer at Another Music in a... Read More

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A vibrant vegan Rice Noodle Salad in a bowl, with tender noodles, crisp green beans, adzuki beans, fresh herbs, and peanuts, dressed with lime-lemongrass.

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Discover more recipes with these ingredients

Rice Noodle Salad [Vegan]

Dairy Free

Vegan

Vegan rice noodle salad is refreshing and nutritious, both oil-free and gluten-free, and perfect for a healthy and satisfying plant-based meal.

Ingredients You Need for Rice Noodle Salad [Vegan]

For the Rice Noodle Salad:

8 ounces of rice noodles
1 1/2 cups green beans
1 can Adzuki or black beans (15 ounces)
1 1/2 cups mung bean sprouts
1 small cucumber, deseeded and sliced
6 green onions (scallions/ spring onions), chopped (white and green parts)
1/2 cup fresh basil leaves, torn or chopped
1 small bunch of fresh mint (3/4 cup chopped)
1 small bunch of cilantro (3/4 cup chopped
1/3 cup chopped unsalted peanuts

For the Dressing:

1/4 cup rice vinegar
Zest and juice of 1 lime
2 teaspoons maple syrup or date paste
2 teaspoons tamari, soy sauce, or coconut amino acids
1 red chili pepper, diced
1 clove garlic, minced
1 stalk of lemongrass, peeled and thinly sliced or minced

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How to Prepare Rice Noodle Salad [Vegan]

Use a steam basket to cook the green beans and let them cool to room temperature. Steam them for just a few minutes, so they stay crisp.
Mix Adzuki beans, bean sprouts, cucumber, basil, mint, and cilantro in a large bowl.
Cook the noodles according to the package directions. Rinse them and let them cool before adding them to the salad bowl. Toss the ingredients together.
Whisk the dressing in a small bowl, then add it to the salad. Then add the chopped peanuts. Mix well.

Notes

Choose any veggies you like such as shredded cabbage, carrots, snap peas, and sliced red or yellow bell peppers.
Use sesame seeds to replace the peanuts if desired.