Thai Noodle and Vegetable Salad
Bright, vibrant, and packed with fresh flavors, this Thai Noodle and Vegetable Salad is a perfect fusion of taste and texture. Featuring tender rice noodles tossed with crisp julienned carrots, crunchy red bell peppers, refreshing cucumber, and colorful red cabbage, this salad is as visually stunning as it is delicious. The dish is elevated with roasted peanuts, fresh cilantro, and a zesty homemade dressing made from soy sauce, lime juice, sesame oil, and a hint of ginger. Edamame adds a protein-rich touch, making it ideal as a light main course or a crowd-pleasing side dish. Quick to prepare in just 30 minutes, this chilled salad is perfect for busy weeknights, potlucks, or meal prep. Plus, it’s easily adaptable for vegan diets with a simple honey swap. Refreshing, healthy, and bursting with Thai-inspired flavors, this noodle salad is a must-try for fans of Asian cuisine.
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Recipe Information
Ingredients
- 250 grams rice noodles
- 2 medium carrots, julienned
- 1 large red bell pepper, thinly sliced
- 1 medium cucumber, thinly sliced
- 100 grams red cabbage, shredded
- 3 stalks green onions, thinly sliced
- 30 grams fresh cilantro, chopped
- 150 grams shelled edamame, cooked
- 50 grams roasted peanuts, crushed
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 1 tablespoon honey (or maple syrup for a vegan option)
- 2 teaspoons rice vinegar
- 1 teaspoon sriracha (optional, for heat)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
Instructions
Bring a pot of water to a boil. Cook the rice noodles according to the package instructions, usually 4-6 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
Prepare the vegetables: julienne the carrots, thinly slice the red bell pepper and cucumber, and shred the red cabbage. Slice the green onions and chop the cilantro.
If not already cooked, prepare the edamame by boiling it for 3-4 minutes in lightly salted water. Drain and let cool.
In a small bowl, whisk together the soy sauce, lime juice, sesame oil, honey (or maple syrup), rice vinegar, sriracha (if using), minced garlic, and grated ginger to make the dressing.
In a large mixing bowl, combine the cooked rice noodles, prepared vegetables, cooked edamame, and half of the chopped cilantro. Toss to mix.
Pour the dressing over the noodles and vegetables, and gently toss until everything is evenly coated.
Transfer the salad to a serving platter or individual bowls. Sprinkle with the remaining cilantro and crushed roasted peanuts for garnish.
Serve immediately, or refrigerate for up to 4 hours to allow the flavors to meld. Enjoy chilled or at room temperature.
Nutrition Facts
Calories |
1191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2597 mg | 113% | |
| Total Carbohydrate | 158.0 g | 57% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 49.4 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3037 mg | 65% | |
*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.
