Rice Noodle Salad with Spring Vegetables and Tahini-Lime Dressing

May  5, 2015
4 Ratings
Photo by Bobbi Lin
  • Serves 2 to 4
Author Notes

A versatile cold noodle salad with heaps of vegetables and a wonderfully sweet and sour tahini-lime dressing. —Elizabeth Stark

What You'll Need
  • For the dressing:
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablespoons sugar
  • 2 cloves finely minced garlic (about 2 teaspoons)
  • 2 teaspoons finely minced chile (I used a serrano here)
  • 3 tablespoons fish sauce (use a good one—I like Red Boat)
  • 2 tablespoons tahini
  • 6 tablespoons water
  • For the salad:
  • 8 ounces rice noodles
  • 1 tablespoon olive oil
  • 6 ounces shiitake mushrooms, stems removed, wiped clean, and chopped
  • 4 cups chopped spinach
  • 4 medium carrots, julienned
  • 1/2 cup chopped mint leaves
  • 1/4 cup chopped cilantro
  • 3 tablespoons minced green onion (from 2 to 3 stalks)
  • lime wedges
  1. To make the dressing, combine lime juice, sugar, garlic, and chile in a small bowl. Whisk in the fish sauce, tahini, and water. Taste and add more lime, sugar, or chile as needed. Sauce will keep well covered in the fridge for several days.
  2. Cook the rice noodles according to instructions. Drain, rinse well with cold water, and drain again.
  3. Meanwhile, heat a small skillet over medium heat. Add the olive oil, and then the mushrooms and 2 to 3 tablespoons of the prepared dressing. Cook for 5 minutes, or just until the mushrooms are soft.
  4. To serve, toss cooked noodles with several tablespoons dressing. Toss the spinach with a tablespoon of dressing, and set atop the noodles. Add carrots, mint, cilantro, and green onion to taste. Top with warm mushrooms, another drizzle of dressing, and a squeeze of lime.

See what other Food52ers are saying.

  • Petite fee
    Petite fee
  • Cheryl
  • Eva
  • Nicole
Elizabeth Stark, along with her husband Brian Campbell, chronicles her passion for simple, fresh recipes on the award-wining food blog Brooklyn Supper.

7 Reviews

Eva August 1, 2015
An exceptional dish! Yum! The tahini really blends well with the fish sauce and serrano flavors. I wilted the spinach with a splash of sauce as well. Next time I might triple the shiitake and spinach amounts, since I wanted to eat that all in nearly one portion. I may also add my favorite baked tofu from Lottie & Doof: http://www.lottieanddoof.com/2014/09/crisp-baked-tofu/
Petite F. June 3, 2015
Very refreshing and D-LIsh!!

Thanks for sharing....
Nicole June 3, 2015
Goodness gracious this was delicious. Will definitely be making this again. I also added shrimp.
Malka L. May 30, 2015
Is it possible to get the nutritional breakdown of this recipe? Calories? Fat? Carbs? I keep a daily food diary with the App MYFITNESSPAL and this recipe is not in its database.
Carolyn May 19, 2015
Delicious!!! The only thing I added was some shrimp pan seared in peanut oil and garlic. This is a keeper!
Cheryl May 16, 2015
My my my this was good just like I knew it would be. For me, a single, it was a lot of prep, but worth it. It's both fresh and satisfying.
Valorie W. May 7, 2015
May try this with zucchini noodles instead of rice. Sounds yummy!