Flavors of Health: A Phytonutrient-Rich Rice Noodle Salad

This noodle salad incorporates a large variety of phytonutrients for high nutritional value. You’ll enjoy a symphony of flavors and textures in this recipe that’s as enjoyable to make as it is to savor. Gather the ingredients, follow our easy steps, and embark on a culinary journey to health.

Recipe for Rice Noodle Salad

For the Peanut Sauce:

• 2 limes, juiced
• 2 tbsp fresh ginger, peeled and minced
• 1 garlic clove
• 1/4 cup coconut sugar
• 2 tbsp Red Boat fish sauce
• 1.5 tbsp soy sauce
• 2/3 cup peanut butter

For the Salad:

• 1 pound organic rice noodles
• 1/2 pound carrots, peeled and julienned
• 1 red bell pepper, seeded and julienned
• 1 red Fresno pepper, seeded and julienned
• 1-2 jalapeño peppers, seeded and julienned
• 4 scallions, sliced thinly on a bias
• 1 cup basil, chopped
• 1/4 cup cilantro, chopped
• 1-2 tbsp fresh mint, chopped
• peanuts, crushed or garnish
• consider adding:
• jicama (julienned)
• edamame
• red cabbage (sliced)
• cherry tomatoes

Instructions:

1. Prepare the sauce. Place the ingredients in a food processor and purée. Transferred to a refrigerator and chill for 30 minutes.
2. In a large stockpot, bring water to a boil and add the noodles. Cock, while staring, for 3 minutes or until the noodles are tender. Drain the noodles and rinse with cold water.
3. Place the noodles and the remaining ingredients in a salad bowl. Start to combine, add the peanut sauce, and toss to coat. Garnish with the crushed peanuts and serve.

Nutritional Value / Phytonutrients

To learn more about phytonutrient spectrum foods and why it’s important to eat a variety of colors in your diet, you can download our guide.