Rice noodle salad with coconut-lime dressing
A Thai lunch for the galley that copes with rough seas, about 20 min hands-on.
- Lunch
- Thai
- ⏱ 20 min
- 🌊 Sea tolerance 4/5
- 🌶 Medium
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Rice noodles280 g (70 g)
- Carrot200 g (≈ 3.5 carrots) (50 g (≈ 1 carrot))
- Cucumber200 g (≈ 0.5 cucumber) (50 g)
- Coconut milk (can)160 g (40 g)
- Lime40 g (≈ 0.5 lime) (10 g)
- Fresh chili8 g (2 g)
- Mint8 g (2 g)
Method
- Soak the noodles in boiling water 5 minutes; rinse cold.
- Shake coconut milk, lime and chilli for the dressing.
- Toss with carrot and cucumber ribbons and mint.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in dry stores.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
- kcal
- 366
- protein
- 6 g
- fat
- 9 g
- carbs
- 65 g
- sugar
- 4 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes