Rice noodle salad with cucumber and poppy seeds from Ottolenghi Simple (page 178) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    See recipe for green-skinned apple suggestion.

  • adelina on June 02, 2026

    It was simple but very well crafted with the list of ingredients. I enjoyed the apples and the herbes. I just wish I followed the package instructions for the riced noodles since it was too much time in the hot water where they were a bit goopy. I also added canned salmon and send well as an added protein.

  • Schooffiecooks on March 27, 2026

    Made it as a salad without the noodles! Sooo good!

  • FlowerGold on July 31, 2024

    The pickled onion was really strong.

  • FlowerGold on July 31, 2024

    For me it was too onion forward. The dressing is basically the picked onion juice was good but just a lot for me. It is light and fresh.

  • janeh9 on October 17, 2020

    This was lovely! I didn’t have fresh tarragon, so substituted Thai basil and tossed in some peanuts. Topped it with hoisin/sriracha glazed salmon. The red onion and ginger lost their sharp bite after their time in the vinegar/sugar mix, and really make the salad. I look forward to trying it with tarragon - there will be a next time!

  • Ro_ on September 21, 2020

    I really enjoyed this salad: fresh, light, great textures (I love the contrast of the slippery noodles and crunchy cucumber/apple) and quite a refreshingly different flavour profile as well, not the typical Asian seasonings you might expect from a rice noodle salad. I wonder if this would hold up well if made in advance to take to a barbecue or similar, because I think it would be a popular dish. Will make again.

  • LadyCJKT on January 12, 2020

    I made this for lunch although didn't include the chilli (not a fan) or the tarragon (difficult to get locally) and really enjoyed it. The flavours are very fresh and I really enjoyed the crunch of the poppy seeds too. I will make this again for certain!

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