Sugar-Free Thai Noodle Salad
Elevate your salad game with this vibrant Sugar-Free Thai Noodle Salad, a refreshing and healthy twist on a classic dish! This gluten-free recipe features tender brown rice noodles paired with a medley of crisp, colorful vegetables like julienned carrots, spiralized cucumbers, and shredded purple cabbage, all brought to life with fragrant herbs like mint and cilantro. The zesty, sugar-free dressing made from fresh lime juice, coconut aminos, and sesame oil delivers bold, tangy flavors without added sugars or artificial sweeteners. Crunchy roasted peanuts add the perfect hint of texture, while optional fish sauce or vegan substitute allows for easy customization. Ideal for a quick lunch or light dinner, this easy-to-prepare salad is ready in just 25 minutes and can be served fresh or chilled. Perfect for those seeking a flavorful, guilt-free meal, this dish is a must-try for health-conscious foodies!
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Recipe Information
Ingredients
- 200 grams Brown rice noodles
- 1 large (julienned) Carrot
- 1 medium (julienned) Red bell pepper
- 1 medium (spiralized or thinly sliced) Cucumber
- 100 grams (shredded) Purple cabbage
- 15 grams (chopped) Fresh cilantro
- 10 grams (chopped) Fresh mint leaves
- 30 grams (crushed) Roasted peanuts
- 3 tablespoons Fresh lime juice
- 3 tablespoons Coconut aminos
- 2 tablespoons Sesame oil
- 1 clove (minced) Fresh garlic
- 0.5 teaspoons Red chili flakes
- 1 teaspoon Fish sauce (optional for non-vegan version or use vegan substitute)
Instructions
Cook the brown rice noodles according to the package instructions. Drain the noodles and rinse them under cold water. Set aside to cool completely.
While the noodles are cooling, prepare the vegetables: julienne the carrot and red bell pepper, spiralize or thinly slice the cucumber, and shred the purple cabbage.
In a small bowl, whisk together the fresh lime juice, coconut aminos, sesame oil, minced garlic, red chili flakes, and fish sauce (if using) to create the dressing.
In a large mixing bowl, combine the cooled rice noodles, prepared vegetables, chopped cilantro, and mint leaves.
Drizzle the dressing over the salad and toss everything together until well-coated and evenly mixed.
Transfer the salad to a serving platter or individual plates.
Sprinkle the crushed roasted peanuts over the top as a garnish just before serving.
Serve immediately for the freshest flavors. This salad can also be refrigerated for up to 2 hours before serving. Toss lightly again if chilling before serving.
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 16.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1356 mg | 59% | |
| Total Carbohydrate | 203.7 g | 74% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 25.3 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1376 mg | 29% | |
*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.
