Cold Thai Noodle Salad
Fresh, vibrant, and bursting with bold flavors, this Cold Thai Noodle Salad is the perfect fusion of refreshing vegetables and a tangy, creamy peanut dressing. Featuring tender rice noodles paired with crisp carrots, cucumbers, red bell pepper, and purple cabbage, this salad is elevated by aromatic herbs like cilantro and mint, and the satisfying crunch of roasted peanuts. The luscious dressing, made with soy sauce, peanut butter, lime juice, and a hint of sesame oil, ties everything together with a perfect balance of sweet, savory, and zesty. Quick to prepare in just 30 minutes and easy to customize for a vegan option, this chilled noodle salad is ideal as a light lunch, a side dish, or a crowd-pleasing potluck recipe. Serve cold for the ultimate refreshing experience and savor every bite of this Thai-inspired delight!
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 1 large Carrot
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 cup Purple cabbage
- 3 stalks Scallions (green onions)
- 0.25 cup Fresh cilantro
- 0.25 cup Fresh mint
- 0.25 cup Roasted peanuts
- 3 tbsp Soy sauce
- 3 tbsp Peanut butter
- 3 tbsp Lime juice
- 2 tbsp Rice vinegar
- 1 tbsp Honey (or maple syrup for vegan option)
- 2 tsp Sesame oil
- 1 tsp Grated ginger
- 1 clove Minced garlic
- 0.25 tsp Crushed red pepper flakes (optional)
Instructions
Cook the rice noodles according to the package instructions. Once cooked, drain and rinse them in cold water to stop the cooking process. Set aside.
While the noodles are cooking, prepare the vegetables: julienne the carrot, cucumber, and red bell pepper. Finely shred the purple cabbage. Thinly slice the scallions. Roughly chop the cilantro and mint.
In a small bowl, prepare the dressing by whisking together soy sauce, peanut butter, lime juice, rice vinegar, honey (or maple syrup), sesame oil, grated ginger, minced garlic, and red pepper flakes (if using). Adjust seasoning to taste.
In a large mixing bowl, combine the cooked rice noodles, julienned vegetables, shredded cabbage, scallions, cilantro, and mint.
Pour the prepared dressing over the noodle and vegetable mixture. Toss everything together until evenly coated.
Sprinkle the roasted peanuts over the salad as a garnish.
Refrigerate the salad for 15–20 minutes to allow the flavors to meld together, or serve immediately if desired.
Serve cold and enjoy your flavorful Cold Thai Noodle Salad!
Nutrition Facts
Calories |
1241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 23.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2439 mg | 106% | |
| Total Carbohydrate | 126.7 g | 46% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 39.1 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1865 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
