glutenfrei
Asian Rice Noodle Salad
Whether for lunch, to take away or as a side dish – this Asian rice noodle salad impresses with fresh ingredients and uncomplicated preparation.
This recipe is
- vegan
- Suitable for a low-histamine diet
- gluten-free
- lactose-free
Preparation time
20 minutes
Ingredients for 2 servings
- 150g rice noodles
- 3-4 carrots
- 1/2 cucumber
- 1 spring onion (1)
- Coriander or parsley (according to taste and tolerance)
- 4-5 tablespoons organic Asian sauce
- 2 tablespoons of rice vinegar or apple cider vinegar (depending on tolerance)
- 2 tbsp rice syrup
- 2 tablespoons neutral oil
preparation
- Soak rice noodles in water according to the package instructions, then rinse with cold water and drain well.
- Cut carrots, cucumber and spring onions (1) into thin strips.
- In a large bowl, thoroughly mix the cooled rice noodles with the vegetables, organic Asian sauce, vinegar, oil and rice syrup, ensuring everything is nicely marinated.
- Sprinkle with fresh herbs as desired.
Our HistaFood tip
The salad tastes great lukewarm or cold – perfect for taking along, for a buffet or as a light summer dish!
Our recommendations
=== PRODUCT LIST PRODUCTS ===
Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.