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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

Ingredients

Scale
  • 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

Instructions

  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!