rice noodle salad with carrots and orange ginger skyr vinaigrette

  • total time Total Time: 30m
  • servings Servings: 4
  • level Level: easy


4 oz (about half the package) dried thin rice stick noodles (rice vermicelli)

1 Tbsp toasted sesame oil

¾ pound (about 5 medium) carrots, peeled & grated (pat dry with paper towels if needed. Fresh is best but bagged shredded carrots are okay in a pinch)

2 cups shredded crunchy vegetables (radish, cabbage, bok choy, red bell pepper, bean sprouts or ½ bag of supermarket coleslaw mix)

4 scallions, white and green parts, thinly sliced on bias + more for garnish

½ English cucumber, seeded, chopped into bite-size pieces

1 handful each fresh basil, cilantro, mint, stems removed and leaves chopped

½ cup roughly chopped roasted salted peanuts or cashews

2 Tablespoons toasted sesame seeds

1 avocado, pitted, peeled, sliced or diced



1 (5.3 ounce) Orange Ginger skyr

1 lime, juiced

3 Tbsp soy sauce or tamari

2 Tbsp extra virgin olive oil

1 Tbsp toasted sesame oil

2 tsp light brown sugar (optional)

1 clove garlic grated or minced

½ tsp red chili flakes or more if desired

Combine skyr, lime juice, soy sauce, olive oil, sesame oil, sugar, garlic and chili in a large bowl.

Prepare the rice noodles according to package directions. Drain, rinse with cold water to cool & pat well with paper towels to remove moisture. Toss with sesame oil. Add noodles, carrots, vegetables of your choice, scallions, cucumber, and fresh herbs to the dressing in bowl. Toss to combine. Rest the salad for 15 minutes to allow the noodles and vegetables absorb the dressing.

Garnish salad with nuts, sesame seeds, avocado and more soy sauce (or salt), if needed.

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