Cucumber and Sesame Noodle Salad with Lime Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A refreshing, no-cook summer salad featuring tender rice noodles, crisp cucumber, and a zesty lime-sesame dressing. This asian-inspired salads (vegetarian) ready in about 30 minutes blends rice noodles, medium cucumber, medium carrot into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz rice noodles
• 2 medium cucumber
• 1 medium carrot
• 3 tbsp rice vinegar
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 clove garlic
• 1 tsp ginger
• 2 tbsp cilantro
• 1 tbsp sesame seeds

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz rice noodles and cook for 6-7 minutes until tender but still firm; drain and rinse under cold water until cooled, then set aside.
2. Step 2: In a small bowl, whisk together 3 tbsp rice vinegar, 2 tbsp toasted sesame oil, 1 tbsp soy sauce, 1 tbsp honey, 1 minced garlic clove, and 1 tsp grated ginger until emulsified; set aside.
3. Step 3: Peel and thinly slice 2 medium cucumbers, then julienne 1 medium carrot. Toss with cooled rice noodles in a large bowl. Pour dressing over mixture and toss until evenly coated. Sprinkle with 2 tbsp chopped cilantro and 1 tbsp sesame seeds.