Colorful Noodle Salad Recipe | Katie Lee Biegel

Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
Calories: 456
Total Fat: 21 g
Saturated Fat: 3 g
Carbohydrates: 59 g
Dietary Fiber: 4 g
Sugar: 6 g
Protein: 8 g
Cholesterol: 0 mg
Sodium: 1155 mg
Total: 30 min
Active: 30 min

Multiple times a week, I savor the Colorful Noodle Salad at Spring Caf Aspenit's irresistible! I've bonded with owner Sabrina Rudin, and her veggie-packed original inspired this noodle-forward twist. Perfect for sunny summer days, this vibrant dish bursts with fresh flavors that'll have you craving seconds.

For the Dressing:

1/4 cup rice wine vinegar
2 tablespoons white miso paste
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 tablespoon pure maple syrup
1 clove garlic, grated
One 1-inch piece fresh ginger, grated
1/4 cup avocado oil
2 teaspoons toasted sesame oil

For the Salad:

8 ounces thin and flat rice noodles
3 cups shredded lacinato kale
1 cup shredded romaine
1/2 cup shredded carrots
1 cup finely chopped cauliflower
1 cup shredded purple cabbage
1/4 cup roasted and salted sunflower seeds

Cook Mode (Keep screen awake) NEW: Switch to Cook Mode to keep your screen awake while you create this refreshing masterpiece!

Whip up the zesty dressing right in your salad bowl: Combine rice wine vinegar, miso paste, lime juice, soy sauce, maple syrup, grated garlic, and ginger. Whisk in avocado oil and sesame oil until emulsified and irresistible.
Cook the rice noodles per package directionsthey boil quickly or soften in hot water for easy prep.
Toss hot noodles into the dressing, then mix in kale, romaine, carrots, cauliflower, purple cabbage, and sunflower seeds. Stir until every bite pops with color and crunch. Serve at room temp or chilledtop with roasted tofu, prawns, or turkey for protein-packed perfection!

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