clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rice Noodle Salad with Beets, Carrots, and Herbs

  • Author: by Mary
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 minutes
  • Yield: 5ish 1x


  • Sauce
  • 4 Tbsp soy sauce (tamari, if you need this to be GF!)
  • 2 Tbsp toasted sesame oil (+ more for noodles)
  • 1 Tbsp rice wine vinegar
  • 1 tsp sriracha
  • 2 Tbsp fresh lime juice
  • 1 tsp fish sauce
  • 2 Tbsp water
  • The Rest
  • 1218 oz. dry rice noodles (this will vary from person to person!)
  • 1 large bunch kale
  • 2 large carrots
  • 2 large beets
  • 6 green onions
  • 1 cucumber
  • 2 cups cilantro
  • 1 cup fresh mint
  • 1 cup sliced almonds
  • 2 Tbsp black sesame seeds


  1. Whisk together all the sauce ingredients, and set aside.
  2. Bring 8 cups of water to a boil. Remove from heat and add the rice noodles. Cover, and let sit for 7 minutes. Test a noodle at 7 minutes, and cook until slightly underdone. Drain, and rinse thoroughly with cold water. Drain again, and toss with a tsp of toasted sesame oil. Set aside.
  3. Prepare the veggies in your food processor: remove the kale ribs, and use the s-blade to chop into fine pieces. Shred the carrots and beets. Slice the green onions and cucumber, and again use the s-blade to chop the cilantro and fresh mint. You can mix all of the veggies together, or keep them separated!
  4. To assemble, take a large handful of rice noodles, a handful or two of the veggies, and top with a few Tbsp of sliced almonds, and a 1/2 tsp black sesame seeds. Mix it all together, and enjoy!