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Green Bean and Rice Noodle Salad

For this one, you can easily switch from “health on a plate” to “health in a bowl”. Asparagus, two types of green beans, red onion, and rice noodles make this a truly vegan energy-booster. The tangy and sweet dressing is a simple but tasty mixture from rice wine vinegar, sesame oil, and powdered sugar. It’s the perfect side dish for meats, but it can be served on its own, too.
For this one, you can easily switch from “health on a plate” to “health in a bowl”. Asparagus, two types of green beans, red onion, and rice noodles make this a truly vegan energy-booster. The tangy and sweet dressing is a simple but tasty mixture from rice wine vinegar, sesame oil, and powdered sugar. It’s the perfect side dish for meats, but it can be served on its own, too.

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Ingredients

For the salad:
water
salt
5 ounces of flat green beans
5 ounces of green beans
4 ounces of asparagus
1 medium red onion, sliced
3 ounces of rice noodles
3 fresh mint leaves
For the dressing:
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon powdered sugar

Ingredients

  • For the salad:

  • For the dressing:

Steps

1
Done

For the salad: Fill a cooking pot halfway with water, salt it, and bring it to a gentle boil over low heat.

2
Done

Add the flat green beans, green beans, and asparagus. Stir them once or twice. Cook for 5 - 7 minutes, or until the veggies are bright green.

3
Done

Fill a bigger bowl with cold water and blanch the cooked veggies for 3 minutes by plunging them in.

4
Done

Transfer them between paper towels and gently pat them.

5
Done

Add the cooked veggies to a serving bowl. Add the onion, rice noodles, and mint leaves. Set aside.

6
Done

Add the rice wine vinegar, sesame oil, and powdered sugar to a small bowl. Mix them using a teaspoon. Add this dressing to the salad in the serving bowl, mix, and serve.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

128 kcal
Calories
5 g
Protein
3 g
Fat
24 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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