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–+ servings

Thai Noodle Salad

A refreshing and vibrant salad made with rice noodles, fresh vegetables, and a tangy dressing, perfect for a light meal or side dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Thai
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Noodles
  • 8 oz rice noodles cooked according to package instructions
Vegetables
  • 1 cup shredded carrots
  • 1 cup cucumber sliced thin
  • 1 cup red bell pepper sliced thin
  • 1 cup red cabbage shredded
  • 1/2 cup green onions sliced
  • 1/4 cup fresh cilantro chopped
Dressing
  • 3 tbsp lime juice
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp sesame oil
  • 1 tbsp honey or agave syrup for vegan
  • 1 clove garlic minced
  • 1 tsp fresh ginger grated
Toppings
  • 1/4 cup peanuts chopped, for garnish

Method
 

Prepare the Noodles
  1. Cook the rice noodles according to package instructions. Drain and rinse under cold water to stop cooking.
Make the Dressing
  1. In a small bowl, whisk together lime juice, soy sauce, sesame oil, honey, garlic, and ginger until well combined.
Combine Ingredients
  1. In a large bowl, combine the cooked noodles, shredded carrots, cucumber, red bell pepper, red cabbage, green onions, and cilantro.
Dress the Salad
  1. Pour the dressing over the salad and toss to combine until everything is evenly coated.
Serve
  1. Garnish with chopped peanuts before serving. Enjoy your Thai noodle salad!

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 400mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

This salad can be made ahead of time; just keep the dressing separate until ready to serve to prevent the noodles from becoming soggy.

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