Gluten Free Peanut Rice Noodle Salad
This vibrant noodle salad is everything you want on a warm evening — cool, crunchy vegetables, silky rice noodles, and a creamy peanut dressing with real depth from fresh ginger, toasted sesame oil, and a hit of lime. The key swap that makes this work without gluten is tamari in place of regular soy sauce, which delivers that same savory, umami-rich backbone in the dressing without any wheat. Red cabbage, shredded carrots, cucumber, and fresh cilantro bring color and crunch to every forkful, making this feel like a restaurant-quality dish you threw together at home. The dressing comes together in one small bowl — just whisk and thin with warm water until it's perfectly pourable — and it coats the noodles beautifully after a short rest. That 10-minute sit time is worth it; the noodles soak up all that tangy, nutty flavor so every bite is fully loaded. Topped with chopped roasted peanuts and sesame seeds, it serves four and works just as well packed for lunch the next day. It's the kind of recipe that quietly becomes a regular in your rotation.
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Learn more →Ingredients
4 servings
For the salad
- 8 oz rice noodles (thin or medium width)
- 2 cups red cabbage, thinly sliced
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced into half-moons
- 4 scallions (green tops only), thinly sliced
- ¼ cup fresh cilantro, roughly chopped
For the dressing
- ⅓ cup creamy peanut butter
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp toasted sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp fresh ginger, finely grated
- ¼ tsp red pepper flakes
- 3–4 tbsp warm water
For serving
- ¼ cup roasted peanuts, roughly chopped (optional)
- 1 tbsp sesame seeds (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil. Add the rice noodles and cook according to the package directions until tender but not mushy, typically 4–6 minutes. Drain in a colander and rinse immediately under cold running water until the noodles are completely cool. Shake off excess water and transfer to a large mixing bowl.
- 2
In a small bowl, whisk together the peanut butter, tamari, rice vinegar, lime juice, sesame oil, honey, ginger, and red pepper flakes until smooth. Add warm water 1 tablespoon at a time, whisking after each addition, until the dressing is pourable and coats the back of a spoon — about the consistency of heavy cream.
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