Rice Noodle & Cavolo Nero Salad

PREP: 10 Minutes
COOK: 3 Minutes
Skill Level: Easy
Picture of Asian Rice Noodle Salad

Nutrition Info (Per Serving)

176 kcal Energy
26.3g Carbohydrate
5.7g Protein
10.5g (of which Sugar)
4.3g Fat
5.1g Fibre
0.8g (of which Saturated Fat)
1.7g Salt


  • 200g bag sliced cavolo nero
  • 300g straight to wok ribbon rice noodles
  • 2 tbsp sweet chilli sauce
  • 1 tbsp reduced salt soy sauce
  • 1 tbsp Thai fish sauce
  • Juice 1 lime
  • 1 bunch spring onions, sliced
  • 1 carrot, coarsely grated
  • 1 red chilli, deseeded and thinly sliced
  • 28g pack coriander, leaves only, roughly chopped
  • 25g unsalted roasted peanuts, roughly chopped


  1. Cook the Cavolo Nero in a large pan of boiling water for 3 minutes, then drain well.
  2. Place the noodles in a large bowl and cover with boiling water, stir to break the noodles up a little, leave for 1-2 minutes then drain.
  3. Meanwhile, mix together the chilli sauce, soy, fish sauce and lime juice in a small bowl.
  4. Toss together the Cavolo Nero, noodles, spring onions, carrot, chilli and most of the coriander and peanuts then stir in the dressing.
  5. Serve sprinkled with the remaining coriander and peanuts.

Cooking Tips

Great as a light lunch or served with fish or chicken. Try using egg noodles cooked according to pack instructions instead of the rice noodles. For a more main meal, stir in some shredded roast chicken or cooked prawns.

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