Black Rice Noodle and Cabbage Salad

A friend of mine introduced me to these black rice noodles (exact package pictured below) about 10 years ago and I’ve been addicted ever since. When they cook, they turn a purplish color and have a nice flavor. This is sort or a summery salad but also works as a nice salad on the side of a braised meal. This salad has won over many a potluck offerings!

*If you can’t find the black noodles, any rice noodle, or soba noodle will work.


For the salad:

  • 1/2 lb black rice noodles (or other), cooked and cooled
  • 2 cups chopped red (or green) cabbage
  • 2 carrots, washed and chopped
  • 1 yellow pepper, washed and coarsely chopped
  • 1 cup sugar snap peas, cut into thirds
  • 4 green onions, chopped
  • 3 stalks celery, coarsely chopped
  • 1/2 cup cooked edamame (out of shell)
  • 1/2 cup fresh cilantro, coarsely chopped

For the dressing:

  • juice from 1 lime
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons fresh orange juice
  • 2 teaspoons honey
  •  1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1 teaspoon sesame oil
  • 1/2 cup safflower oil (or other flavorless oil)


  1. In a large bowl, add all the salad ingredients; set aside and make dressing.
  2. To prepare the dressing, put all ingredients in a mason jar with tight fitting lid and shave vigorously to fully combine.
  3. Pour the dressing over the salad and toss to combine.