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By Katja Heino Leave a Comment
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Thai Noodle Salad (gluten free, vegan, paleo and whole30 option)

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Thai Noodle Salad in a blue bowl

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?

Thai Noodle Salad in a blue bowl with a side of 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!

close up of Thai Noodle Salad
Thai Noodle Salad (gluten free, vegan,  paleo and whole30 option) \\\ www.savorylotus.com

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

Thai Noodle Salad in blue bowl with limes on the side
Thai Noodle Salad (gluten free, vegan,  paleo and whole30 option) | pad thai style rice noodles
these are the rice noodles that I use.

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Thai Noodle Salad (gluten free, paleo and whole30 option) | www.savorylotus.com

Thai Noodle Salad

  • Author: Katja from Savory Lotus
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: salad
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Ingredients

Scale
  • 7 ounces pad thai style rice noodles (like this) (or 3 cups of your fav veggie noodles)
  • 3 cups shredded or grated cabbage (I used a mix of green and purple cabbage)
  • 1 cup grated or julienned carrots
  • 1 small red pepper, sliced
  • 1/2 of a mango, peeled and chopped
  • 1 packed cup fresh cilantro, roughly chopped
  • 2 green onions, sliced
  • 1/3 cup cashews, roughly chopped

ALMOND BUTTER LIME DRESSING

  • 1/3 cup almond butter
  • 1/3 cup lime juice
  • 1/4 cup coconut aminos (like this)
  • 3 tbsp water
  • 1–2 tsp honey or maple syrup
  • 1 clove garlic
  • a 2 inch knob of ginger, peeled and minced
  • splash of your fav hot sauce, optional

Instructions

  1. Boil 4 cups of water in tea kettle or pot.  Place rice noodles into a large glass bowl.  Pour boiling water over  noodles and allow to soften for about 10 minutes.  Drain and rinse with cold water.  Set aside.
  2. Meanwhile, place all dressing ingredients into blender and process until creamy smooth.  Adjust for sweetness and extra coconut aminos, if desired.  Thin with water, one tablespoon at a time, to get desired thickness.  Set aside.
  3. Chop, grate, and slice cabbage, carrots, red pepper, mango, and cilantro. Place cooled rice noodles into large bowl and add veggie mixture.   Mix to combine. Top with green onions and cashews. 
  4. If serving entire salad, drizzle on dressing and toss until well coated.  For individual servings, keep undressed until ready to serve.  Store leftovers of undressed salad for up to 4 days in fridge. 

Keywords: Thai noodle salad

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Filed Under: Salads Tagged With: rice noodles, salad, thai noodle salad, vegetable noodles

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And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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🍓🍓recipe link in profile 

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💧💧DRAINAGE IS ESSENTIAL • 3 easy things yo 💧💧DRAINAGE IS ESSENTIAL • 3 easy things you can do to get things flowing 💧💧

1️⃣ HYDRATION 💧💧💧• drink half your body weight in ounces every day • start the day with 32 ounces of clean water in the first 1-2 hours that you’re awake • drink clean, filtered water • tap water can be loaded with heavy metals, pesticides, + pharmaceuticals 😵• water makes up 60 percent of our total body weight + 90 percent of brain weight 🧠• adequate water intake is essential for the body to function properly • water delivers important nutrients to all of our cells, especially muscle cells (energy!!), helps to move the digestive process along through the system,  helps with constipation, moves toxins through the body faster, and optimizes kidney function (detox!) • without adequate water, toxins can’t be excreted + then can build up in the body 

2️⃣ BOWEL MOMENTS 💩💩 • aim for 1-2 good-sized bowel movements per day (think at least banana-sized 🍌) without feeling the need to strain or feeling of incomplete evacuation afterwards • if the food that we eat is not traveling through the body fast enough, it will sit in the bowels + ferment/rot and the toxins get reabsorbed into the body 😩+ can cause abdominal pain, bloating, + gas 💨• prioritize hydration to keep food moving + eat plenty of fiber to speed up digestion • avoid inflammatory foods • take magnesium to help things keep flowing • practice enemas to hydrate colon + to increase peristalsis • get a professional colonic to hydrate, tone, + clean large intestine • keep things flowing out • better out than in 😉

3️⃣ MOVEMENT 🤸🏽‍♀️🏃‍♀️💃🏻🚴🏽‍♂️• move your body every day • walk, run, jump, dance, ride a bike • take 2 minute movement tbreaks throughout the day • the lymphatic system is one of our main waste removal systems + relies on skeletal muscle contractions to keep flowing • prioritize exercise + walking • hot Epsom salt baths stimulate circulation, improve lymphatic drainage + promote sweating 🛁🛁• sweating in a sauna stimulates the lymphatic system to release excess water + toxins 💦💦
🥥🍋 COCONUT FLOUR LEMON CAKE would be PERFECT 🥥🍋 COCONUT FLOUR LEMON CAKE would be PERFECT for this weekend 🐇🐇 • made with 2 layers of my simple coconut flour cake • smothered in lemon curd 🍋🍋 and cream • it’s light with a bright lemon flavor 🍋🍋

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🥥🍋 recipe link in bio

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