Rainbow Crispy Noodle Salad
This Rainbow Crispy Noodle Salad is great to make in bulk and add to your meals during the week. It’s got a sneaky hit of mint that gives it a refreshing kick and it’s the colour of the rainbow so the kids love it! My two talk about the colours of the rainbow as they eat it and if your garden is anything like mine, the mint grows wild, so the kids love to go pick it to put in the salad!!
If your looking for some more salad inspiration, check out my Lentil and Rocket Salad. It is super simple yet so delicious.
Ingredients for the Rainbow Crispy Noodle Salad recipe:
- Lettuce – or kale, spinach, rocket.. any mixture of leafy greens
- Purple Cabbage – thinly sliced
- Red capsicum – thinly sliced, then diced into 1cm pieces
- Carrot – julienne, then cut into 1cm pieces
- Spring onion – or red onion if you like that better
- Mint (optional but it adds this amazing flavour)
- Crispy noodles (optional)
As I said, I like to make this rainbow salad in bulk, then we can add it to each meal as desired. There are also various dressings that work well with this dish. One asian inspiried and the good old balsamic blend! I will add the recipes below. So I just simply slice and dice all the vegetables, even the lettuce, in to very thin slices. I sometimes use a mandolin which makes life easier. I use a julienne peeler for the carrot, but you could use the spiralizer too, or if your knife skills are better than mine, you can thinly slice it…
Then simply mix all the ingredients together in a big container minus the crispy noodles.
When you are ready to serve the salad, place into a bowl, sprinkle with the crispy noodles, add the salad dressing and dig in. You can serve this with a side of meat or air fried tofu. Whatever tickles you fancy.
I would love to hear how you went with this recipe, so please let me know in the comments section below.
If your looking for a neat way to transfer your salad to the next party you are invited too, check out this tempered glass bowl with an air tight lid from Biome Eco Store. It is a perfect large size to fit this whole salad and the lid keeps all the liquids inside. I just love mine and I use it all the time.
Rainbow Crispy Noodle Salad
Ingredients
- 3 cups lettuce or kale, spinach, rocket… Or add any salad you have in the fridge
- 1 cup purple cabbage thinly sliced
- 1 large Carrot julienne, then cut into 1cm batons
- 1 whole red capsicum thinly slice, then cut into 1cm batons
- 10 mint leaves finely sliced (optional but do try it first)
- 3 green spring onion (green part only)
- ½ cup crispy noodles optional
Instructions
- Thinly slice the lettuce, purple cabbage, red capsicum & spring onion.
- Julienne the carrot
- Cut the carrot & the red capsicum into small 1cm batons.
- Finely slice the mint
- Mix all the vegetables together in a large container.
- Place the amount that you require on your plate & sprinkle with crispy noodles. Do this last as they will go soggy if you leave them over night.
Notes
- 1/4 cup balsamic
- 1 tsp mustard
- 1 tsp maple (or to taste)
- 1/4 cup white vinegar
- 2 tbsp maple syrup
- 1 tbsp tamari (or soy sauce)
- 2 tsp sesame oil ( optional but very yum)
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