Cold Noodle Salad
This Cold Noodle Salad is a light and refreshing dish perfect for individuals with CKD. It combines rice noodles with fresh vegetables and a flavorful, low-sodium dressing, offering a delicious balance of textures and tastes.
- Prep Time: 10
- Cook Time: 8
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Salt
Ingredients
Scale
Dressing
- 1/4 cup balsamic vinegar
- 2 tbsp creamy peanut butter
- 1.5 tbsp toasted sesame oil
- 1.5 tbsp white sugar
- 2 tbsp lime juice
- 1 tsp minced garlic
- 1 tsp dried ginger spice
Salad
- 4 ounces rice noodles
- 1 cup red bell pepper, sliced into thin strips
- 2 tbsp green onions, whites only, roughly chopped
- 1/2 cup shredded carrot
- 1 cup shredded red cabbage
- 1/4 cup chopped no added salt peanuts
Instructions
- Put the pan of water on to boil for the noodles. While waiting for the water to boil, whisk together the ingredients for the dressing in a small mixing bowl until smooth. Set aside.
- Break the noodles in half. Cook the noodles in the boiling water for 7-8 minutes, then drain and rinse with cold water.
- Add the dressing to the noodles in a bowl that will fit all the ingredients. Stir to coat the noodles to keep them from sticking.
- Assemble the salad by adding the noodles and all the salad ingredients to a large bowl and toss to mix all together. Make sure everything is coated with dressing.
- Cover and chill in the refrigerator for at least 30 minutes.
Find it online: https://www.renaldiethq.com/cold-noodle-salad/
