clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Thai Noodle Salad (gluten free, paleo and whole30 option) |

Thai Noodle Salad

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


  • 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


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


  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