Vegan Crispy Thai Noodle Salad
Bursting with flavors, colors, and that satisfying crunch we all love, this vegan thai noodle salad is a true celebration of freshness and plant-based goodness. Whether you’re a seasoned vegan, a curious foodie, or just on the hunt for a wholesome and tasty meal, you’re in for a treat. So, grab your chopping board, toss on your apron, and let’s make a healthy salad that will leave your taste buds dancing and your tummy smiling!
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Bursting with flavors, colors, and that satisfying crunch we all love, this vegan thai noodle salad is a true celebration of freshness and plant-based goodness. Whether you’re a seasoned vegan, a curious foodie, or just on the hunt for a wholesome and tasty meal, you’re in for a treat. So, grab your chopping board, toss on your apron, and let’s make a healthy salad that will leave your taste buds dancing and your tummy smiling!
What are the health benefits of this salad?
This thai salad is loaded with healthy vegetables like bell peppers, carrots, and cucumbers, providing essential vitamins, minerals, and dietary fiber which all contribute to better digestion and overall health. Here are 5 other health benefits of this salad:
- Nutrient-Rich Vegetables: The coleslaw mix, carrots, cucumbers, and bell peppers provide essential vitamins, minerals, and dietary fiber.
- Protein: While this salad doesn’t include a significant source of plant-based protein, you can enhance its nutritional value by adding tofu, edamame, or chickpeas if you wish.
- Whole Grains: Rice noodles, although they are refined grains, can still be part of a healthy diet when consumed in moderation.
- Garnishes: The chopped peanuts add healthy fats and protein.
- Balance: This salad offers a good balance of vegetables and healthy fats from the peanut butter and oil in the dressing.
Why you’ll love this recipe
Thai cuisine has gained worldwide popularity for its unique and bold flavors. This Vegan Thai Noodle Salad allows you to enjoy a little taste of Thailand in your own home. Suitable for various occasions, from a light lunch to a side dish at a barbecue or potluck, this salad features tender rice noodles mingle with crisp coleslaw mix, colorful bell peppers, and crunchy peanuts, all enveloped in a creamy, peanutty dressing, making this salad a delightful, plant-powered feast for your taste buds. This salad can also be served warm or cold, making it versatile year-round.
RELATED: Asian Inspired Chopped Salad with Sesame Ginger Salad Dressing – Full of flavor and ready in 10 minutes this Asian Chopped Salad is drizzled in a Sesame Ginger salad dressing making it incredibly hard to resist.
What do you need to make a vegan crispy thai noodle salad?
These ingredients will come together to create a delightful and flavorful vegan Thai noodle salad with a satisfying crunch. Enjoy making and eating it!
For the salad
- 1 (14 ounce) package rice noodles
- 1 (12 ounce) bag coleslaw mix
- 2 cups julienne cut carrots
- 1 English cucumber, halved, seeds removed, and sliced
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- ½ cup sliced green onions
- ½ cup chopped fresh cilantro, for garnish
- ½ cup chopped peanuts, for garnish
For the dressing
- 1/4 cup creamy peanut butter
- 3 tablespoons vegetable or olive oil
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons freshly chopped cilantro
- 2 tablespoons lime juice
- 2 tablespoons honey
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/4 teaspoon crushed red pepper flakes
- Salt, to taste
How to make this delicious vegan salad
Step 1: Cook the rice noodles according to package directions. Drain and rinse in cold water to stop the cooking.
Step 2: In a large bowl, toss the vegetables with the noodles.
Step 3: In a medium bowl, whisk together the ingredients for the dressing.
Step 4: Pour the dressing over the salad and toss the salad to coat.
Step 5: Serve the salad garnished with cilantro and peanuts.
Make this Vegan Thai Salad, then check out my Vegan Cucumber and Chickpea Salad and more of my healthy vegan recipes.
TIPS AND FREQUENTLY ASKED QUESTIONS
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.
What type of noodles should I use?
For the best Thai crunchy noodle salad, you should use rice noodles, also known as rice vermicelli. Rice noodles are the traditional choice for Thai salads like this due to their light and delicate texture, which pairs well with the fresh vegetables and the creamy peanut dressing. Here are some tips on using rice noodles:
- Thickness: You can find rice noodles in various thicknesses. For a salad like this, it’s common to use medium-thickness rice noodles, but you can choose your preferred thickness.
- Preparation: Follow the package instructions to cook the rice noodles. Usually, you’ll need to soak them in hot water until they become soft and pliable. Be careful not to overcook them; they should still have a slight firmness.
- Rinsing: After cooking, rinse the cooked rice noodles under cold water. This stops the cooking process and helps remove excess starch, preventing them from becoming sticky.
- Cutting: You can leave the rice noodles long, or if you prefer, you can use kitchen scissors or a knife to cut them into shorter, more manageable strands for the salad.
Rice noodles are gluten-free and provide a neutral base that absorbs the flavors of the dressing and the other ingredients, making them an excellent choice for Thai noodle salad.
How to store
To store your Thai noodle salad properly and maintain its freshness, follow these steps:
- Refrigeration: Transfer any leftover salad to an airtight container. Ensure that the container is large enough to accommodate the salad without crushing the delicate ingredients.
- Dressing Separation: If possible, store the dressing separately from the salad. This prevents the noodles and vegetables from becoming too soggy and maintains the crispness.
- Cover Tightly: Seal the container tightly to prevent air from getting in. This helps to preserve the flavors and textures.
- Refrigerate Promptly: Place the sealed container in the refrigerator as soon as possible. Ideally, refrigerate it within two hours of making the salad.
- Consume Promptly: Thai noodle salad is best enjoyed fresh. While it can be refrigerated for a day or two, it’s at its prime when consumed within the first 24 hours.
- Toss Before Serving: If you’ve stored the dressing separately, give it a good shake or stir before pouring it over the salad when you’re ready to eat.
- Garnishes Last: If you’ve added cilantro and peanuts as garnishes, it’s best to add these just before serving to maintain their crispness and flavor.
Remember that noodles tend to absorb liquids over time, so storing the dressing separately helps prevent the salad from becoming too soggy. Enjoy your Thai noodle salad while it’s at its freshest!
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Other vegan salad recipes to try
- Vegan Buddha Bowl with Peanut Dressing – This colorful and flavorful bowl is packed with fresh veggies, and a creamy, homemade peanut sauce that will have you licking your plate clean.
- Vegan Cucumber and Chickpea Salad – Topped with red onions, cilantro and vegan feta, this salad has a tahini lime salad dressing that brings a delightful flavour to tie it all together for the perfectly filling summer salad.
- Fall Harvest Quinoa Salad – Made with roasted sweet potatoes, dried cranberries, red apple, spinach, sunflower seeds, protein-rich quinoa, and an apple cider vinaigrette, this gluten-free, plant-based recipe is a show-stopper!
Vegan Crispy Thai Noodle Salad Recipe
Ingredients
For the salad:
- 1 14 ounce package rice noodles
- 1 12 ounce bag coleslaw mix
- 2 cups julienne cut carrots
- 1 English cucumber (halved, seeds removed, and sliced)
- 1 red bell pepper (seeded and sliced)
- 1 yellow bell pepper (seeded and sliced)
- ½ cup sliced green onions
- ½ cup chopped fresh cilantro (for garnish)
- ½ cup chopped peanuts (for garnish)
For the dressing:
- 1/4 cup creamy peanut butter
- 3 tablespoons vegetable or olive oil
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons freshly chopped cilantro
- 2 tablespoons lime juice
- 2 tablespoons honey
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/4 teaspoon crushed red pepper flakes
- Salt (to taste)
Instructions
- Cook the rice noodles according to package directions. Drain and rinse in cold water to stop the cooking.
- In a large bowl, toss the vegetables with the noodles.
- In a medium bowl, whisk together the ingredients for the dressing.
- Pour the dressing over the salad and toss the salad to coat.
- Serve the salad garnished with cilantro and peanuts.
Nutrition
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