Thai Noodle Salad (gluten free, vegan, paleo and whole30 option)

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This fresh and flavorful Thai Noodle Salad is jam-packed with crunchy vegetables and drizzled in a creamy almond butter lime dressing. And comes together in about 15 minutes. 

Happy Spring, dear friends!

I’m celebrating the change in season with a veggie-packed salad that I think you’re going to love. It’s colorful, vibrant, and full of all the fresh things. But mostly I think you’re going to love it because it’s so easy to throw together.

Crunch. Crunch. Crunch. That’s me devouring the rest of this amazing salad that I’m about to share with you. I am beyond excited to be adding more fresh foods into my diet now that it’s Spring. I honestly don’t eat a ton of raw foods in the winter.

And what’s better than a salad with noodles and a tasty Thai dressing?

OK. Let’s get right down to it. Here’s the deets:

… quick and easy. My main goal here on the blog is to create recipes that are easy for everyone to make at home. This salad literally can be made in about 15 minutes.

… crunchy veggies. Shredded cabbage, julienned carrots, and sliced red peppers all together to give you the crunch that we all love and the nutrient-dense goodness that we all need. This salad is all about different textures.

… noodles. Who doesn’t love noodles? I use pad thai-style rice noodles because that’s what I like, but feel free to use any kind of noodles that you love. I’ve listed some paleo and whole30 options below.

… the dressing. Almond butter, lime, sesame, ginger, and garlic. So creamy and delicious and similar to a traditional Thai peanut sauce. Feel free to use any nut or seed butter that you like.

… cilantro. So much fresh cilantro really makes this salad POP. Cilantro not your thing? Feel free to sub basil.

… mango. Sweet, ripe delicious mango makes me think of warm, tropical places. I think I need to go traveling.

… meal prep. This salad can be made ahead of time and eaten throughout the week for easy lunches and snacks. It stays nice and crisp if you don’t add the dressing. Add a bit of your favorite protein for a more hearty meal. I’m thinking a couple of perfect 6 minute eggs…..Mmmmmm!

Let’s talk subs for a sec because this Thai Noodle Salad is sort of a salad chameleon and can be tailored to your own personal tastes:

… use whatever veggies make you happy. Some suggestions are diced cucumber, julienned jicama, and diced avocado. It all works.

… for all you love carbers, sub the rice noodles out for zoodles (zucchini noodles) and omit the mango and sweetener in the dressing.

… paleo people and whole30 folks: use zoodles, cooked and cooled sweet potato noodles, spaghetti squash noodles, or butternut squash noodles. Omit sweetener in dressing for whole30.

… for vegan, use maple syrup in the dressing instead of honey

See… I told you that you were going to LOVE this salad.

xo,

K

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