Crunchy Noodle Salad

An easy recipe for a vegan and gluten free rice noodle salad with snap peas, cucumbers, scallions and fresh herbs.

For the Dressing:
2 tablespoons rice vinegar
1 tablespoon tamari (can use soy sauce if you’re not gluten intolerant)
Zest and juice of 1 lime
2 tsp. sesame oil
1 1/2 tsp. brown sugar
1 garlic clove, minced
1/2 tsp. red pepper flakes

For the Salad:
7 ounces thin rice noodles
5 ounces snap peas
1/2 large cucumber, halved lengthwise and thinly sliced
6 green onions, white and light green parts thinly sliced
1/2 cup roasted peanuts, roughly chopped
2 tablespoons roughly chopped basil leaves
2 tablespoons roughly chopped mint leaves

View the full recipe at Floating Kitchen →