Low Sodium Thai Noodle Salad
Bright, fresh, and bursting with vibrant flavors, this Low Sodium Thai Noodle Salad is the perfect fusion of taste and health. Featuring tender rice noodles paired with a colorful array of crisp vegetables like julienned carrots, red bell pepper, shredded purple cabbage, and edamame, this salad offers a nutrient-packed bite in every forkful. Tossed in a zesty homemade dressing of lime juice, rice vinegar, sesame oil, ginger, garlic, and a touch of honey or maple syrup, it showcases classic Thai-inspired tang, sweetness, and heat — all with a low sodium twist. Fresh herbs like cilantro and mint lend a fragrant finish, while chopped peanuts add satisfying crunch. Ready in just 30 minutes, this refreshing noodle salad is ideal for a quick lunch or light dinner and can be served immediately or chilled for even deeper flavor.
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 1 cup Carrots, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 medium Cucumber, thinly sliced into half moons
- 1 cup Purple cabbage, shredded
- 1 cup Edamame, shelled
- 0.5 cup Fresh cilantro, chopped
- 0.25 cup Fresh mint leaves, chopped
- 0.25 cup Unsalted peanuts, chopped (optional)
- 3 tablespoons Lime juice, freshly squeezed
- 2 tablespoons Rice vinegar (unsalted)
- 1 tablespoon Low sodium soy sauce or coconut aminos
- 1 tablespoon Sesame oil
- 1 tablespoon Honey or maple syrup
- 1 teaspoon Fresh ginger, grated
- 1 clove Garlic, minced
- 0.25 teaspoon Red pepper flakes (optional, for heat)
Instructions
Cook the rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
Prepare the vegetables: julienne the carrots, thinly slice the red bell pepper and cucumber, and shred the purple cabbage. Place all the vegetables in a large mixing bowl along with the shelled edamame.
In a small bowl, whisk together the lime juice, rice vinegar, low sodium soy sauce or coconut aminos, sesame oil, honey or maple syrup, grated ginger, minced garlic, and red pepper flakes (if using). This will be the dressing.
Add the cooked rice noodles to the bowl of vegetables. Pour the dressing over the noodles and vegetables, tossing everything together until evenly coated.
Sprinkle the fresh cilantro, mint leaves, and chopped peanuts (if using) over the salad. Toss lightly to distribute the herbs and peanuts.
Serve immediately for a fresh, crisp salad, or let it chill in the refrigerator for 15-20 minutes to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
1115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 50.9 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 558 mg | 43% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3315 mg | 71% | |
*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.
