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Cold Asian Rice Noodle Salad

This Cold Asian Rice Noodle Salad recipe is light and refreshing, gluten free and best of all, it’s super easy to make. The perfect side for grilled chicken or shrimp.
Prep Time10 mins
Cook Time30 mins
Course: Salad, Side Dish
Cuisine: Asian
Keyword: cold asian rice noodle salad
Servings: 8


  • 1/4 cup apple cider vinegar
  • 3 tablespoons sugar
  • 1/2 medium red onion thinly sliced
  • 1" piece fresh ginger peeled and thinly sliced
  • 8 ounces flat rice noodles
  • 3 tablespoons olive oil
  • 1 large English cucumber seeds removed, cut into thin strips
  • 1 Granny Smith apple thinly sliced
  • 1 bell pepper julienned
  • 1 Fresno chili thinly sliced
  • 1/4 cup mint leaves roughly chopped
  • 1/4 cup basil leaves roughly chopped
  • 1 teaspoon Kosher salt


  • Whisk together vinegar and sugar. Add the onion and ginger. Toss to coat then set aside for 30 minutes, stirring occasionally.
  • Put the noodles in a large bowl. Pour enough boiling water to cover. Set aside for 20 minutes, until noodles are soft. Drain, rinse in cold water then toss with 1 tablespoon olive oil.
  • Add the cucumber, apple, bell pepper, chili, onions and pickling liquid. Add mint, basil and remaining 2tablespoons of olive oil. Add salt to taste. Toss and serve.