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
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
- 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