Name: Cold Thai Noodle Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: 8 ounces rice noodles; ½ cup carrots, shredded; 1 cup red cabbage, shredded; ½ cup red bell pepper, thinly sliced; 2 tablespoons fresh cilantro, chopped; 2 tablespoons cashews or peanuts, chopped; 1 tablespoon sesame seeds; ¼ cup Kikkoman® Less Sodium Soy Sauce; 1 tablespoon Kikkoman® Sesame Oil; 2 tablespoons fresh lime juice; 1 tablespoon agave nectar or honey; 1 teaspoon fresh ginger, grated; 1 teaspoon garlic, minced; ½ – 1 teaspoon Kikkoman® Gluten-Free Sriracha Hot Chili Sauce (optional for added spice)

Jump to Recipe

Vibrant, crunchy, and packed with irresistible flavors, this Cold Thai Noodle Salad is pure sunshine in a bowl — perfect for hot days, meal prep lunches, or a stunning potluck side. Imagine silk-smooth rice noodles tossed with crunchy cabbage and carrots, a rainbow of bell peppers, and a zippy homemade Thai dressing. Every bite bursts with freshness and just the right amount of heat. Whether you’re new to Thai-inspired salads or it’s already a staple in your kitchen, this dish is a guaranteed crowd-pleaser that’s as easy as it is crave-worthy!

Cold Thai Noodle Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Cold Thai Noodle Salad comes from its fresh, everyday ingredients that come alive together. Each one adds a special touch of flavor, texture, or color, making the salad endlessly exciting.

Rice noodles: Chewy and satisfying, these carry the dressing beautifully and are naturally gluten free.
Carrots, shredded: Bring a crunchy texture and sweet earthiness to every forkful.
Red cabbage, shredded: Adds a pop of color and a hearty, satisfying crunch.
Red bell pepper, thinly sliced: Offers a crisp, juicy bite and sweet undertones.
Fresh cilantro, chopped: Packs the salad with bright, herbal flavor and traditional Thai flair.
Cashews or peanuts, chopped: These nuts give a rich, toasty flavor and a delightful crunch on top.
Sesame seeds: For a subtle nutty background and visual appeal.
Kikkoman® Less Sodium Soy Sauce: Lays the groundwork for the savory dressing without overpowering saltiness.
Kikkoman® Sesame Oil: Infuses the salad with toasty aroma and classic Thai notes.
Fresh lime juice: Brightens the dish with tangy, zesty freshness.
Agave nectar or honey: Softens the tartness and heat with gentle sweetness.
Fresh ginger, grated: Adds a warm, peppery zing that ties the flavors together.
Garlic, minced: Brings depth and aromatic complexity to the dressing.
Kikkoman® Gluten-Free Sriracha Hot Chili Sauce (optional): Spice-lovers can dial up the heat for an extra kick!

How to Make Cold Thai Noodle Salad

Step 1: Cook the Rice Noodles

Start by boiling a large pot of water and cook the rice noodles according to the package instructions. Once they’re just tender, drain immediately and rinse thoroughly under cold water—this stops the cooking process and keeps them delightfully springy for your Cold Thai Noodle Salad.

Step 2: Prep the Crisp Veggies

While the noodles are cooling, shred your carrots and red cabbage, and thinly slice the red bell pepper. Toss the veggies and chopped cilantro together in a large mixing bowl. This is where the salad’s color and crunch come to life!

Step 3: Make the Thai-Inspired Dressing

In a separate small bowl or jar, whisk together the soy sauce, sesame oil, fresh lime juice, agave nectar or honey, grated ginger, minced garlic, and sriracha if you want a spicy kick. Taste and adjust for your flavor preferences—this dressing is what makes the Cold Thai Noodle Salad truly irresistible.

Step 4: Toss Everything Together

Add the cooled rice noodles to the bowl of veggies and drizzle the dressing over the top. Use salad tongs or clean hands to gently toss everything until well combined. Make sure the noodles and veggies are evenly coated—every strand and crunch should glisten with flavor!

Step 5: Chill and Serve

Transfer the salad to the fridge and let it chill for 15–30 minutes. This quick rest lets all those beautiful Thai flavors meld together. Right before serving, sprinkle chopped cashews or peanuts and sesame seeds over the top.

How to Serve Cold Thai Noodle Salad

Garnishes

The right garnishes take your Cold Thai Noodle Salad from good to unforgettable! Go wild with extra chopped cilantro, sliced green onions, or even more toasted nuts and seeds. A few wedges of lime on the side add brightness and a fresh squeeze of juice just before digging in.

Side Dishes

Pair your salad with Thai spring rolls, steamed dumplings, or grilled skewers for a well-rounded feast. It’s also fantastic alongside grilled tofu or chicken if you want a protein boost. Honestly, this salad fits right in with almost anything!

Creative Ways to Present

Make it dinner-party fancy by serving individual portions in lettuce cups for a handheld experience, or layer the ingredients in a glass bowl for a show-stopping rainbow effect. Garnish with edible flowers or sliced chili peppers for an extra special touch.

Make Ahead and Storage

Storing Leftovers

If you have any Leftover Cold Thai Noodle Salad, just pop it into an airtight container and refrigerate. It keeps well for up to three days, and often tastes even better the next day as the flavors deepen!

Freezing

This salad is best enjoyed fresh; freezing isn’t recommended because the noodles and veggies can become mushy once thawed. Instead, if you want to get ahead, prep the ingredients separately and toss them together just before serving.

Reheating

Cold Thai Noodle Salad is meant to be enjoyed chilled, so no reheating is needed! Simply give leftovers a quick toss and serve straight from the fridge. If the dressing has thickened, add a splash of lime juice or warm water to loosen it up.

FAQs

Can I use a different type of noodle?

Absolutely! While rice noodles are classic for Cold Thai Noodle Salad, soba noodles, spaghetti, or even spiralized veggies work in a pinch. Just be sure to rinse them well and cool before tossing.

Is this salad gluten free?

Yes! As long as you stick with rice noodles and use gluten-free soy sauce and sriracha, your Cold Thai Noodle Salad will be naturally gluten free and perfect for sharing with just about anyone.

How spicy can I make it?

Totally up to you! The sriracha in the dressing gives gentle heat, but you can increase or decrease to match your spice tolerance. Add thin-sliced fresh chili for even more fire!

Can I prepare the salad in advance for a party?

Definitely. Assemble everything but the nuts and seeds ahead of time, and toss those in just before serving for maximum crunch. It’s an ideal dish for entertaining since it tastes great chilled.

What proteins go well with Cold Thai Noodle Salad?

Try adding grilled shrimp, roasted tofu, sliced chicken breast, or even a soft-boiled egg. Any of these pair beautifully with the salad’s flavors and add extra staying power for a full meal.

Final Thoughts

If you’re craving a dish that’s as bright and fresh as it is comforting, you can’t go wrong with this Cold Thai Noodle Salad. It’s a longtime favorite in my kitchen for a reason—easy, versatile, and always a hit. Give it a try and let it bring a burst of color and zing to your next meal!