How To Make Water Chestnut and Noodle Salad
A refreshing summer salad packed with water chestnuts, noodles, and veggies in a zesty dressing.
Preparation: 15 minutes
Cooking: 5 minutes
Total: 20 minutes
Serves:
Ingredients
- 8 oz dried rice noodles
- 1 can water chestnuts, drained and sliced
- 1 red bell pepper, thinly sliced
- 1/2 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped roasted peanuts
- Dressing:
- 1/4 cup lime juice
- 2 tbsp fish sauce
- 2 tbsp honey
- 1 garlic clove, minced
- 1/4 tsp red pepper flakes
Instructions
-
Cook noodles according to package instructions. Drain and rinse under cold water.
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In a bowl, whisk together lime juice, fish sauce, honey, garlic, and red pepper flakes.
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In a large bowl, toss together cooked noodles, water chestnuts, bell pepper, cucumber, red onion, cilantro, and mint.
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Pour dressing over the salad and toss to combine.
-
Top with chopped peanuts and serve.
Nutrition
- Calories : 321kcal
- Total Fat : 5g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 818mg
- Total Carbohydrates : 65g
- Dietary Fiber : 3g
- Sugar : 12g
- Protein : 6g
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