This Hot Thai Salad is a refreshing and zesty dish that brings the bold flavors of Thailand to your table. Built around chewy rice noodles, it features a colorful mix of diced red and green peppers, crisp green onions, and fresh parsley. The secret lies in the dressing: a harmonious blend of hot pepper sesame oil, brown rice vinegar, and sweet mirin, balanced with just a pinch of sea salt. It’s light yet satisfying, making it perfect for a quick lunch, a picnic side, or a healthy dinner option. The contrasting textures of the soft noodles and crunchy veggies, combined with the spicy-sweet kick of the sauce, create a memorable eating experience. ItâÂÂs simple to prepare, requires minimal cooking, and can be made ahead of time, allowing the flavors to meld beautifully. Ideal for vegans and those seeking a gluten-free option, this salad is a crowd-pleaser that is as easy to make as it is delicious to eat.
Hot Thai Salad
Description
This Hot Thai Salad is a refreshing and zesty dish that brings the bold flavors of Thailand to your table. Built around chewy rice noodles, it features a colorful mix of diced red and green peppers, crisp green onions, and fresh parsley. The secret lies in the dressing: a harmonious blend of hot pepper sesame oil, brown rice vinegar, and sweet mirin, balanced with just a pinch of sea salt. It&# 226;ÂÂs light yet satisfying, making it perfect for a quick lunch, a picnic side, or a healthy dinner option. The contrasting textures of the soft noodles and crunchy veggies, combined with the spicy-sweet kick of the sauce, create a memorable eating experience. ItâÂÂs simple to prepare, requires minimal cooking, and can be made ahead of time, allowing the flavors to meld beautifully. Ideal for vegans and those seeking a gluten-free option, this salad is a crowd-pleaser that is as easy to make as it is delicious to eat.Ingredients
Directions
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Cook the rice noodles according to package directions until tender but still firm.
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Drain the noodles well and rinse them under cold water to stop the cooking process.
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In a large mixing bowl, combine the drained noodles, diced red and green peppers, sliced green onions, and chopped parsley.
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In a small bowl, whisk together the hot pepper sesame oil, brown rice vinegar, mirin, and sea salt to create the dressing.
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Pour the dressing over the noodle and vegetable mixture.
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Toss everything gently but thoroughly to ensure the noodles and vegetables are evenly coated with the dressing.
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Sprinkle the lightly toasted sesame seeds over the top.
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Serve the salad chilled or at room temperature.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 28.7kcal
- % Daily Value *
- Total Fat 1.3g2%
- Saturated Fat 0.2g1%
- Cholesterol 4.5mg2%
- Sodium 119.8mg5%
- Total Carbohydrate 3.5g2%
- Dietary Fiber 0.2g1%
- Sugars 0.1g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can substitute the rice noodles with udon or soba noodles for a different texture, though this will change the gluten-free status.
For extra heat, add a pinch of crushed red pepper flakes or a dash of chili garlic sauce to the dressing.
This salad tastes even better if left to marinate in the refrigerator for 30 minutes before serving, allowing the flavors to meld.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
