Thai Noodle Salad with Light Peanut Dressing

This recipe is: dairy freeegg freevegan

This Thai noodle salad is made with fresh, crisp veggies like crunchy cabbage, bell pepper, and shredded carrots tossed with tender chilled spaghetti noodles, and dressed with a satisfying creamy peanut dressing. Garnished with loads of fresh herbs and sesame seed, this cold spaghetti salad can be served as a complete meal or a filling side dish.

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Thai noodle salad with red onion, red pepper, carrots, cilantro, chives and black sesame seeds in a peanut dressing.

Why you’ll love this thai noodle salad

  • This thai noodle salad can be served for so many different occasions. It’s an impressive dish to serve to guests but it also makes a great lunch on a hot summer day.
  • This salad would be great served alongside skewers smoked shrimp or topped with chilled, sliced grilled chicken thighs. We have also served alongside other more American style barbeque fair like brats and burgers.
Close up of a cold noodle salad in a serving bowl with lime wedges on the side.

Here’s what you’ll need to make it

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Ingredients & substitutions

  • Agave nectar – You can substitute honey if you would like, although the recipe would no longer be vegan.
  • Red onion – Give your onions a cold water rinse to make them slightly more mild if you would like.

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

Close up of thai noodle salad garnished with black sesame seeds, cilantro and chives.

How to make this thai noodle salad recipe

Make the dressing. In a mixing bowl or mason jar, combine the dressing ingredients. To make mixing the peanut butter a little easier, I like to measure that first in the microwave and warm it up a bit.

Mix the dressing ingredients together until smooth. You can even use a blender if you want. I like to use an immersion blender right in a mason jar, but the method is totally up to you.

A cold noodle salad with peanut dressing.

Cook the noodles. Bring a large pot of water to boiling and cook the spaghetti according to the package directions for al dente. When they’re ready, drain and rinse them with cold water until they’ve cooled.

Assemble the salad. Add the cooled spaghetti to a large mixing bowl. Mix in the cabbage, carrots, bell peppers, red onion, cilantro and green onion. Pour in the dressing a toss to coat everything in the dressing. Sprinkle sesame seeds and garnish with extra cilantro and green onion before serving.

Thai noodle salad in a serving bowl, garnished with cilantro, sesame seeds and a lime wedge.

More summer sides you should try

More dairy free salads you will love

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Thai Noodle Salad with Light Peanut Dressing

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Description

This Thai noodle salad is made with fresh, crisp veggies like crunchy cabbage, bell pepper, and shredded carrots tossed with tender chilled spaghetti noodles, and dressed with a satisfying creamy peanut dressing. Garnished with loads of fresh herbs and sesame seed, this cold spaghetti salad can be served as a complete meal or a filling side dish. 

Ingredients

Scale
  • 12 ounces spaghetti noodles
  • 2 cups shredded cabbage
  • 1/2 red onion, thinly sliced and rinsed in cold water*
  • 1 red bell pepper, thinly sliced
  • ¼ cup chopped green onions
  • 1/2 cup fresh cilantro leaves
  • 1 tablespoon black sesame seeds (optional, for garnish)

For the dressing:

  • 1/4 cup soy sauce
  • 1/4 cup lime juice
  • 1/4 cup peanut butter
  • 1 tablespoons agave nectar
  • 2 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger

Instructions

  1. In a mixing bowl or mason jar, mix the dressing ingredients together. If needed, warm the peanut butter to make it easier to incorporate into the dressing. Set aside.
  2. Cook the spaghetti noodles according to the package instructions until al dente in salted water. Drain and rinse under cold water to cool them down.
  3. In a large mixing bowl, combine the cooked spaghetti with the remaining salad ingredients.
  4. Pour dressing over the salad and toss everything together until well coated.
  5. Garnish with sesame seeds and additional green onion and cilantro before serving.

Notes

*Rinsing the onions takes away some of their intensity and can make them more enjoyable in salads. I recommend doing this, but it is optional.

Nutrition

  • Serving Size:
  • Calories: 181
  • Sugar: 3.5 g
  • Sodium: 128.1 mg
  • Fat: 6.3 g
  • Saturated Fat: 1 g
  • Carbohydrates: 26.3 g
  • Fiber: 1.8 g
  • Protein: 5.4 g
  • Cholesterol: 0 mg

Did you make this recipe? I’d love to hear about it! You can leave a rating or review in the comment section below. Ratings and reviews help this site grow and help others who make the recipe in the future!

Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another Cocktail Blog, a cocktail recipe website, and The Pasta Twins, a joint venture with her twin sister.

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