Cold Rice Noodle Salad

Fresh, crunchy, and tossed in a savory sesame dressing, this cold noodle salad is the perfect make-ahead meal or crowd-pleasing side for warm weather days.

This Cold Rice Noodle Salad is a fresh and surprisingly addicting dish that’s perfect for switching things up midweek or bringing something unexpected to your next get-together. Crisp vegetables and tender rice noodles are tossed in a savory sesame dressing that makes this salad one you’ll want to come back to again and again.

And as a bonus, this one makes amazing leftovers! You can prep it ahead for a party or portion it out for meal prep lunches you’ll actually look forward to all week long.

The salad is packed with bright, crunchy vegetables for the perfect balance of texture and freshness. Refreshing cucumber and bell pepper, thin ribbons of carrot, and shredded red cabbage are tossed throughout, while green onions and fresh cilantro add a burst of flavor. Shelled edamame also gives this dish a satisfying boost of plant-based protein.

The sesame dressing is incredibly easy to make and comes together with just a handful of ingredients. Soy sauce, sesame oil, rice vinegar, fresh lime juice, ginger, garlic, and chili crisp are whisked together to create a dressing that’s flavorful, slightly tangy, and perfectly balanced while still keeping the salad feeling light and fresh.

I could easily eat this salad on its own, but I especially loved pairing it with juicy grilled chicken. I marinated mine in a store-bought sesame marinade to complement the flavors in the salad, and it made for such an easy, satisfying meal.

Want to see how it’s made? Cook with me:

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Prep time: 20 minutes

Servings: 6

Calories: 339 kcal

Protein: 13g

Ingredients:

For the salad:

• 12 oz vermicelli rice noodles

• 1 cup thinly sliced cucumber halves

• 1 cup grated carrots

• 1 cup shredded red cabbage

• 1 red bell pepper, thinly sliced

• 4 green onions, thinly sliced

• 8 oz shelled edamame, cooked according to package instructions

For the dressing:

• 1/3 cup soy sauce

• Juice of 1 lime

• 3 cloves garlic, minced

• 2 tsp rice vinegar

• 1 tsp toasted sesame oil

• 1 tbsp minced ginger

• 1 tbsp chili crisp

For garnish:

• Cilantro

• Wonton strips

• Sliced jalapeños

Steps:

1. Cook the vermicelli rice noodles according to package instructions.

2. In a large bowl, add the cooked noodles, cucumbers, carrots, red cabbage, bell pepper, green onions, and shelled edamame.

3. In a small bowl, whisk together the soy sauce, lime juice, garlic, rice vinegar, sesame oil, ginger, and chili crisp.

4. Pour the dressing over the salad and toss until evenly combined.

5. Garnish with cilantro, wonton strips, and sliced jalapeños.