Cold Thai Noodle Salad Recipe
If you’re in the mood for something colorful, refreshing, and a little bit unexpected, Cold Thai Noodle Salad is bound to become your new obsession. This dish brings together crisp veggies, bouncy rice noodles, and a punchy, tangy dressing that’s both bright and addictively savory. Whether you’re prepping lunch ahead, spicing up a weeknight dinner, or impressing friends at a picnic, Cold Thai Noodle Salad always delivers. Its irresistible mix of flavors and textures is what truly makes it stand out, and it’s just as effortless to make as it is to crave.
Ingredients You’ll Need
You’ll be amazed at how a handful of fresh, simple ingredients pack so much flavor and vibrant color into this salad. Every element, from the noodles to the peanuts, has a key role in creating that classic Thai balance of sweet, salty, sour, and spicy.
- Rice noodles: These form the hearty, chewy base of the salad and soak up all the delicious dressing.
- Carrots, shredded: Add a hint of natural sweetness and a satisfying crunch.
- Red cabbage, shredded: Beautiful purple color, plus extra crisp texture and nutrition.
- Red bell pepper, thinly sliced: Brings more crunch and a pop of vibrant color.
- Fresh cilantro, chopped: Brings that signature herbaceous lift and a bright green note.
- Cashews or peanuts, chopped: For the perfect salty bite and rich crunch on top.
- Sesame seeds: Nutty and toasty, these finish the salad with style.
- Kikkoman® Less Sodium Soy Sauce: Delivers savory depth to your dressing without overdoing the salt.
- Kikkoman® Sesame Oil: Adds fragrant richness and that unmistakable Asian flavor profile.
- Fresh lime juice: Bright, tart citrus juice that wakes up the entire dish.
- Agave nectar or honey: Lends just enough sweetness to balance the acid and heat.
- Fresh ginger, grated: Refreshing, zesty, and full of tongue-tingling warmth.
- Garlic, minced: Adds a sharp, aromatic punch to the dressing.
- Kikkoman® Gluten-Free Sriracha Hot Chili Sauce (optional): An easy way to kick up the heat to your perfect level of spice.
How to Make Cold Thai Noodle Salad
Step 1: Cook and Cool the Noodles
Start things off by cooking your rice noodles according to the package directions. Once they’re tender and springy, drain them immediately and give them a quick rinse under cold water. This stops the cooking process and keeps the noodles from sticking together, which is essential for that perfectly chilled Cold Thai Noodle Salad.
Step 2: Prep the Crisp Veggies
Meanwhile, grab a big mixing bowl and add your shredded carrots, crunchy red cabbage, thinly sliced bell pepper, and chopped cilantro. The combination is as beautiful as it is tasty, with the cabbage and pepper adding a bite and the cilantro infusing everything with freshness.
Step 3: Whisk Up the Dreamy Dressing
In a separate bowl or a small jar, combine the less sodium soy sauce, toasted sesame oil, zingy lime juice, sweet agave or honey, spicy sriracha (if using), grated ginger, and minced garlic. Whisk everything together until the dressing is smooth and glossy—the flavors will meld into a perfect harmony.
Step 4: Toss It All Together
Add your cooled rice noodles to the bowl of veggies. Drizzle the savory-sour-sweet dressing all over, then toss thoroughly so every single noodle and vegetable gets happily coated. It’s at this point you’ll realize how the colors and aromas are coming together into a bowl of pure joy.
Step 5: Chill and Finish with Crunch
For truly irresistible Cold Thai Noodle Salad, let the flavors mingle in the fridge for 15 to 30 minutes—you’ll taste the difference! When ready to serve, top it off with a shower of chopped cashews (or peanuts) and a sprinkle of sesame seeds for that last touch of crunch and nuttiness.
How to Serve Cold Thai Noodle Salad
Garnishes
A handful of extra cilantro leaves, a wedge of lime, or a few more toasted nuts can really take your Cold Thai Noodle Salad to the next level. If you love spice, add a dash more sriracha on top for that bold red accent and a boost of heat.
Side Dishes
Pair your Cold Thai Noodle Salad with grilled chicken skewers, crispy tofu, or even shrimp for extra protein. It also plays well with cool cucumber slices, small spring rolls, or a tangy papaya salad for a gorgeous spread full of fresh flavors.
Creative Ways to Present
Pile the salad into individual bowls for meal prep, serve it family-style from a big platter at a picnic, or roll it up in crisp lettuce cups for a fun twist. However you serve it, Cold Thai Noodle Salad’s vibrant colors and aromas always steal the show.
Make Ahead and Storage
Storing Leftovers
Store any remaining Cold Thai Noodle Salad in an airtight container in the fridge for up to 3 days. The flavors actually deepen as it sits, making for a delicious grab-and-go lunch or snack the next day.
Freezing
Freezing isn’t recommended for this salad—the veggies lose their crispness and the noodles can turn mushy. For best results, make enough to enjoy fresh over a few days and savor every bite.
Reheating
Since this is a chilled salad, there’s no need to reheat! If you’d like, you can let it sit at room temperature for a few minutes to take the chill off before serving, but it’s designed to be a refreshing, cold dish.
FAQs
Can I use a different type of noodle?
Absolutely! While rice noodles are classic in Cold Thai Noodle Salad, you can substitute soba, whole wheat spaghetti, or even zucchini noodles for a fun twist or to match what you have on hand.
Is it possible to make this salad gluten-free?
Yes! Just ensure your soy sauce is gluten-free or use tamari, and double-check all your other label ingredients. The Kikkoman® Gluten-Free Sriracha is a perfect choice for spice without gluten.
How spicy is this salad?
With the sriracha as an optional ingredient, you can absolutely control the level of heat. Start with less if you’re sensitive and add more if you want some fiery kick!
Can I add extra protein?
Definitely! Grilled shrimp, chicken, tofu, or even a hard-boiled egg make great protein boosts to turn your Cold Thai Noodle Salad into a truly complete meal.
What if I can’t find fresh cilantro?
If cilantro isn’t your thing or it’s out of stock, swap in fresh basil, mint, or even a sprinkle of green onions for an equally delicious herbal bite.
Final Thoughts
There’s just something about Cold Thai Noodle Salad that brings a table—and people—together. It’s simple, wildly flavorful, and packed with colors that make you excited to dig in. Try it out with friends or family, or whip it up for yourself and enjoy a bowl of something fresh and new. You might just find yourself craving this salad all year round!
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Cold Thai Noodle Salad Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Cold Thai Noodle Salad is a refreshing and flavorful dish that combines rice noodles with a colorful array of vegetables, herbs, and a tangy dressing. Perfect for a light lunch or side dish!
Ingredients
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
- Cook Noodles: Cook noodles according to package instructions. Drain and rinse with cold water.
- Prepare Vegetables: In a large mixing bowl, combine carrots, shredded red cabbage, red bell pepper, and cilantro.
- Make Dressing: In a small bowl or jar, whisk together less sodium soy sauce, sesame oil, lime juice, agave nectar, ginger, garlic, and sriracha sauce.
- Combine Ingredients: Add the cooled noodles to the bowl. Pour dressing over and toss well to combine.
- Chill: Refrigerate the salad for 15–30 minutes before serving.
- Serve: Sprinkle with chopped cashews and sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing, Tossing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Cold Thai Noodle Salad, Thai Salad, Noodle Salad, Cold Noodle Salad, Rice Noodle Recipe
