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Cold Thai Noodle Salad Recipe

Cold Thai Noodle Salad Recipe
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★★★★★

5 from 22 reviews

This Cold Thai Noodle Salad is a refreshing and flavorful dish perfect for a light lunch or dinner. The combination of rice noodles, crunchy vegetables, and a zesty dressing creates a delicious balance of textures and flavors.

Ingredients

Scale

For Salad

  • 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

For Dressing

  • 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)

Instructions

  1. Cook noodles: Prepare noodles as per package instructions. Drain and rinse with cold water.
  2. Prepare veggies: In a large bowl, mix carrots, red cabbage, red bell pepper, and cilantro.
  3. Make dressing: Combine soy sauce, sesame oil, lime juice, agave nectar, ginger, garlic, and sriracha in a bowl.
  4. Combine ingredients: Add noodles to the veggies, pour dressing over, and toss well to coat.
  5. Chill: Refrigerate the salad for 15–30 minutes before serving.
  6. Serve: Sprinkle with chopped cashews or peanuts and sesame seeds before serving.

Notes

  • You can customize this salad by adding protein like grilled chicken or tofu.
  • Adjust the spice level by increasing or decreasing the amount of sriracha sauce.
  • Feel free to add more fresh herbs like mint or basil for extra freshness.

Nutrition

Keywords: Cold Thai Noodle Salad, Thai Salad Recipe, Rice Noodle Salad

Find it online: https://foodbylina.com/cold-thai-noodle-salad-recipe/