Noodle, Cucumber and Cabbage Salad

20 minutes to assemble
15 minutes to marinate
Total Time: 35 minutes
12 cups
Noodle
20 minutes to assemble
15 minutes to marinate
Total Time: 35 minutes
12 cups
Sesame oil adds a light smoky flavor to this simple but refreshing salad.
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Ingredients

  • 1/2 - 16 oz bag (8 oz) Rice Noodles
  • 2 teaspoons dark sesame oil
  • 1/2 cucumber, sliced into thin rounds (2 cups)
  • 1/2 head small red cabbage, thinly sliced (5 cups)
  • 1 red onion, thinly sliced (1 cup)
  • 1/2 cup brown sugar
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 1 teaspoon salt
  • 5 coins thinly sliced ginger

Directions

  1. Boil Rice Noodles in salted water according to directions. Watch times carefully. Noodles are done when they're al dente, firm but tender.
  2. Immediately drain. Rinse in cold water and drain again.
  3. Place noodles in a large bowl and toss with sesame oil. Add the cucumber, cabbage and onion. Mix well. Set aside.
  4. In a small saucepan, mix together brown sugar, vinegar, water, salt and ginger. Bring just to a boil, stirring until sugar is dissolved. Remove from heat. Remove ginger and discard.
  5. Pour the hot dressing over the noodles and vegetables. Mix well. Let marinate at room temperature for 15 minutes, tossing occasionally. Serve.

In This Recipe

A Taste of Thai Rice Noodles Straight Cut
Our gluten-free Rice Noodles are the perfect size for classic Thai recipes like Pad Thai, as well as salads and curries.
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