Description
A fresh, vibrant rice noodle salad tossed with flaky salmon and coated in a creamy coconut turmeric dressing—perfect for a light yet satisfying meal packed with global flavors.
Ingredients
Scale
- 8 ounces rice noodles
- 1 1/2 cups cooked salmon, flaked
- 1 red bell pepper, thinly sliced
- 1/2 cucumber, julienned
- 1 carrot, shredded
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons mint leaves, chopped
- 2 green onions, sliced
- Lime wedges, for serving
- Chili slices or red pepper flakes, optional
For the Coconut Turmeric Dressing:
- 1/2 cup coconut milk
- 2 tablespoons lime juice
- 1 tablespoon fish sauce or soy sauce
- 1 teaspoon maple syrup or honey
- 1/2 teaspoon turmeric powder
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- Salt and pepper, to taste
Instructions
- Cook rice noodles according to package instructions. Drain and rinse under cold water.
- In a bowl, whisk together all dressing ingredients until smooth.
- In a large bowl, combine noodles, flaked salmon, red bell pepper, cucumber, carrot, cilantro, mint, and green onions.
- Pour dressing over salad and toss gently to coat.
- Garnish with lime wedges and chili slices if using.
- Serve chilled or at room temperature.
Notes
- Rinse noodles well after cooking to prevent sticking.
- Chill dressing for 10 minutes before using to deepen flavor.
- Add roasted peanuts or sesame seeds for extra crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 45mg