Asian Carrot Noodle Salad – a delicious recipe with thin noodles, carrot, salt, rice wine vinegar, water, sugar. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
["Depending on your noodles, you may need to start cooking them before or after you slice the carrots. Mine only take 5 minutes so I did them afterwards.Regardless start boiling your water for them now.", "Wash and peel your carrots. With your vegetable peeler make long carrot ""noodles"". This is the bulk of the prep time. If I find an easier way to do this, I will amend this recipe.", "Sprinkle the carrot peels with salt to draw out moisture. In a few minutes they will be quite limp (like cooked noodles). If you are using fast cooking noodles, now would be the time to cook them.", "Mix the last three ingredients.", "Mix the limp carrot strips, the cooked and drained noodles, and the sauce mixture.", "Refrigerate at least one hour before serving(the cook time listed), but can be made as much as 24 hours ahead of time."]
114
kcal
Calories
26
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 ounces long thin noodles (about 1 c. cooked), 1 lb carrot, 1 teaspoon salt, 1 tablespoon rice wine vinegar, and more.
Yes, Asian Carrot Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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