Soy-Free Thai Noodle Salad
Indulge in vibrant flavors with this Soy-Free Thai Noodle Salad, a refreshing twist on the classic dish that's perfect for allergy-friendly dining. Featuring tender rice noodles combined with crisp, colorful vegetables like julienned carrots, red bell pepper, cucumber, and shredded purple cabbage, this salad bursts with texture and taste. The creamy, flavor-packed dressing is crafted from sunflower seed butter, zesty lime juice, coconut aminos, and a dash of maple syrup, creating a soy-free alternative that's both delicious and wholesome. Topped with roasted peanuts or sunflower seeds for the ultimate crunch, this quick and easy recipe is ready in just 30 minutes, making it ideal for busy weeknights or light, chilled meal prep. Serve it warm or cold, and enjoy a plant-based dish filled with aromatic herbs like fresh cilantro and mint. Perfect for those seeking a healthy, gluten-free, soy-free Thai-inspired delight!
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 1 large Carrot
- 1 medium Red bell pepper
- 1 medium Cucumber
- 1 cup Purple cabbage
- 2 stalks Green onions
- 0.5 cup Fresh cilantro
- 0.25 cup Fresh mint
- 0.25 cup Sunflower seed butter
- 3 tbsp Lime juice
- 3 tbsp Coconut aminos
- 2 tsp Maple syrup
- 1 tsp Ginger
- 1 clove Garlic
- 2 tsp Sesame oil
- 0.25 cup Roasted peanuts or sunflower seeds
Instructions
Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Julienne the carrot, red bell pepper, and cucumber. Thinly slice the purple cabbage and green onions. Roughly chop the cilantro and mint leaves.
Prepare the dressing by combining the sunflower seed butter, lime juice, coconut aminos, maple syrup, grated ginger, minced garlic, and sesame oil in a small bowl. Whisk until smooth and creamy.
In a large mixing bowl, combine the cooked rice noodles with the prepared vegetables and herbs.
Pour the dressing over the noodle and vegetable mixture. Toss thoroughly to ensure everything is evenly coated.
Garnish the salad with roasted peanuts or sunflower seeds for added crunch.
Serve immediately at room temperature or chill in the refrigerator for 20 minutes before serving for a colder dish.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1837 mg | 80% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 40.2 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1850 mg | 39% | |
*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.
