Nut-Free Thai Noodle Salad
This Nut-Free Thai Noodle Salad is a fresh, vibrant twist on a classic dish, made allergy-friendly with creamy sunflower seed butter replacing traditional peanut-based dressings. Packed with crisp julienned vegetables like carrot, cucumber, and red cabbage, and complemented by tangy lime juice, soy sauce, and a hint of maple sweetness, this recipe delivers bold, zesty flavors in every bite. Perfect for quick meal prep, it comes together in just 25 minutes and is naturally gluten-free when using tamari. Ideal for picnics, potlucks, or light lunches, this colorful noodle salad is best served chilled or at room temperature with optional garnishes of sesame seeds and lime wedges for a fresh finishing touch. Healthy, nut-free, and utterly delicious, it’s sure to become a crowd favorite!
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 1 large Red bell pepper, thinly sliced
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 cup Red cabbage, thinly shredded
- 3 stalks Green onions, sliced
- 0.25 cup Fresh cilantro, chopped
- 3 tablespoons Sunflower seed butter
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons Lime juice, freshly squeezed
- 2 tablespoons Rice vinegar
- 1 tablespoon Maple syrup
- 1 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 0.5 teaspoon Ground ginger
- 1 tablespoon Sesame seeds (optional, for garnish)
- 1 whole Fresh lime wedges (optional, for serving)
Instructions
Cook the rice noodles according to the package instructions. Drain and rinse under cold water to prevent sticking. Set aside.
Prepare the vegetables: thinly slice the red bell pepper, julienne the carrot and cucumber, and shred the red cabbage. Slice the green onions and chop the cilantro.
In a medium bowl, whisk together the sunflower seed butter, soy sauce (or tamari), lime juice, rice vinegar, maple syrup, sesame oil, minced garlic, and ground ginger. Taste and adjust the seasoning if needed.
In a large mixing bowl, combine the cooked rice noodles, prepared vegetables, and fresh cilantro.
Pour the dressing over the noodle and vegetable mixture. Toss until everything is evenly coated.
Transfer the salad to a serving platter or individual bowls. Garnish with sesame seeds, if using, and serve with lime wedges on the side.
Serve immediately or refrigerate for up to 2 days. Let the salad come to room temperature before serving if chilled.
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3851 mg | 167% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 36.0 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1959 mg | 42% | |
*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.
