Go Back
–+ servings

Thai Noodle Salad

A refreshing and vibrant salad featuring rice noodles, fresh vegetables, and a zesty dressing, perfect for a light meal or side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Thai
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 8 oz rice noodles cooked according to package instructions
  • 1 cup carrots julienned
  • 1 cup cucumber sliced
  • 1 cup red bell pepper sliced
  • 1 cup red cabbage shredded
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup peanuts chopped, for garnish
Dressing
  • 3 tbsp lime juice
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp sesame oil
  • 1 tbsp honey or maple syrup for vegan
  • 1 clove garlic minced
  • 1 tsp ginger grated
  • 1 tsp sriracha optional, for heat

Method
 

Prepare the Noodles
  1. Cook the rice noodles according to package instructions, then drain and rinse under cold water to cool.
Make the Dressing
  1. In a small bowl, whisk together lime juice, soy sauce, sesame oil, honey, garlic, ginger, and sriracha until well combined.
Combine Salad
  1. In a large bowl, combine the cooked noodles, carrots, cucumber, red bell pepper, red cabbage, and cilantro.
  2. Pour the dressing over the salad and toss to combine.
Serve
  1. Garnish with chopped peanuts and serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 400mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 3000IUVitamin C: 30mgCalcium: 50mgIron: 1.5mg

Notes

This salad can be made ahead of time; just keep the dressing separate until ready to serve to prevent sogginess.

Tried this recipe?

Let us know how it was!