Vegan Thai Noodle Salad
This vibrant noodle salad is the kind of dish that makes plant-based eating feel genuinely exciting — colorful, crunchy, and packed with bold flavor in every bite. Silky rice noodles get tossed with shredded red cabbage, julienned carrot, crisp red bell pepper, and edamame, then finished with fresh cilantro and mint for an herby lift that really wakes everything up. The star of the show is the creamy peanut butter dressing, whisked together with tamari, fresh lime juice, maple syrup, toasted sesame oil, grated ginger, and a hit of sriracha — it's tangy, nutty, and just the right amount of spicy. Because the dressing relies on tamari instead of fish sauce or oyster sauce, the whole thing stays completely animal-product-free without sacrificing any of that deep, savory complexity you'd expect from Thai-inspired flavors. Everything comes together in one big bowl, making it an easy weeknight dinner or a make-ahead lunch that holds up beautifully. Topped with chopped roasted peanuts and toasted sesame seeds, each serving delivers satisfying crunch alongside all that saucy goodness. It serves four, so it's just as good for a casual dinner party as it is for meal-prepping your week.
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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 shredded
- 1 large carrot, julienned or coarsely grated
- 1 red bell pepper, thinly sliced
- 1 cup edamame, shelled and thawed if frozen
- 4 green onions (scallions), thinly sliced
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves
For the dressing
- ⅓ cup creamy peanut butter
- 3 tbsp tamari
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp sriracha, plus more to taste
- 2–3 tbsp warm water, to thin
For serving
- ¼ cup roasted peanuts, roughly chopped (optional)
- 1 tbsp sesame seeds, toasted (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 package directions until tender but still slightly firm, about 4–6 minutes. Drain in a colander, rinse under cold running water until completely cool, and shake off excess water.
- 2
While the noodles cook, whisk together the peanut butter, tamari, lime juice, maple syrup, toasted sesame oil, rice vinegar, grated ginger, and sriracha in a small bowl 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.
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