Total Time
Prep 25 mins
Cook 1 min

I am addicted to this! And it's so easy to make and good for taking to BBQ's, potlucks etc. Found the recipe in my local grocery store's weekly advertisement.

Ingredients Nutrition


  1. Bring a large pot of water to boil.
  2. Add rice noodles and cook one minute, or until just tender.
  3. Drain well, then rinse gently in cold water to cool the noodles.
  4. Drain again and place in a large bowl with remaining ingredients.
  5. Gently toss to combine.
  6. This salad can be made several hours in advance.
  7. Keep refrigerated until needed.


Most Helpful

This was such a big hit in my house that 2 days later we made it again, but this time added chicken that had been chopped, marinated in some of the same Asian flavors, and then stir-fried. If you allow the chicken to cool and then mix it in, the salad becomes a meal on its own. Great recipe!

Marty the Beagle November 01, 2007

Great flavors in this. I grated the veggies as directed but I think that they would be better in a little bit bigger pieces, at least the cucumber. The amount of noodles to veggies seemed a little off- would have liked less noodles or more veggies. I added about a tablespoon of chopped fresh mint to this as well- I love mint in asian foods- and have it growing so it was very convenient to throw in. Thanks for sharing island girl!

Mama's Kitchen (Hope) April 10, 2006

This was alright but my salad turned out extremely watery and I squeezed out the water from the cucumber and carrots after grating. Not sure what I did wrong but I think it would have tasted better had my rice noodles absorbed the flavoring. Although this might have been my fault...I bought my fave rice noodles which don't go mushy in water, perhaps ordinary rice noodles would have been more appropriate. Tasted fine though!

jessieng April 26, 2004

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