Indulge in the delightful flavors of this Asian Noodle Salad, featuring zucchini noodles, vibrant veggies, succulent chicken (or shrimp), and a creamy peanut or almond dressing that’s a taste sensation like no other.
Updated August 2023
Asian Noodle Salad: A Refreshing and Nutritious Delight
Are you looking for a light and vibrant dish that bursts with Asian-inspired flavors? This Asian Noodle Salad is a delightful blend of fresh ingredients, tossed in a mouthwatering dressing that will have your taste buds dancing. Whether you’re a seasoned salad lover or a newbie to the world of noodle salads, this recipe is sure to impress and satisfy your cravings. Imagine a brimming bowl with crisp zucchini noodles, shredded red cabbage, and vibrant bell peppers. The medley of colors and textures instantly adds a burst of freshness to your plate.
With its fusion of flavors, delightful textures, and customizable elements, this gluten-free, low carb, keto, paleo and easily Whole30 compliant dish that’s sure to impress family and friends. So, head to the kitchen and embark on this fresh and flavorful journey!
Ingredients
Before we delve into the preparation, let’s take a moment to appreciate the star players in this Asian Noodle Salad. Each ingredient plays a crucial role in creating the perfect balance of taste and texture:
For the Dressing:
- Almond butter (or alternatives): Creamy and nutty, almond butter sets the foundation for our dressing. You can also experiment with cashew butter, peanut butter or sunflower seed butter for a delightful nut-free twist.
- Toasted Sesame Oil: This aromatic oil brings a deep nutty flavor to the dressing, elevating it to new heights.
- Rice Vinegar (or apple cider vinegar): The tangy vinegar adds brightness and balances the richness of the peanut butter.
- Lime Juice: Fresh lime juice injects a burst of citrusy freshness, enhancing the overall vibrancy of the salad.
- Sweetener (Maple syrup or Coconut Sugar): A touch of sweetness complements the savory elements, rounding out the flavors.
- Coconut Aminos: For that classic umami kick. You can sub with gluten-free tamari or low sodium soy sauce of that’s what you have on hand.
- Garlic and Ginger: These aromatic powerhouses add depth and complexity to the dressing, giving it an irresistible zing.
- Chili Garlic Sauce (or Sriracha): Spice enthusiasts can adjust the heat level with their favorite chili sauce, adding just the right amount of kick. Omit or sub with your favorite compliant hot sauce as needed.
- Hot Water: To achieve the perfect consistency, hot water thins out the dressing, making it silky and easy to toss.
For the Salad:
- Zucchini: Prepared as zucchini noodles, these add a refreshing crunch and absorb the flavors of the dressing beautifully. Feel free to sub with another type of noodles such as cucumber noodles, kojac noodles, hearts of palm noodles or shirataki noodles. For a more filling option, rice noodles, soba noodles, ramen noodles or any cooked noodles of choice work too if not gluten-free.
- Shredded Red Cabbage: Not only does this vibrant purple cabbage add color to the dish, but it also offers a wonderful crunch and earthy flavor.
- Sugar Snap Peas: Tender and sweet, these peas contribute a burst of freshness and texture to the salad.
- Carrots: Grated or in matchstick form, carrots lend a lovely touch of sweetness and color.
- Red Bell Pepper: Thinly sliced, the bell pepper provides a vibrant, sweet, and slightly tangy addition to the mix.
- Edamame: These delightful green gems are packed with protein, adding a satisfying bite to the salad.
- Grilled Chicken (or shrimp): For a protein boost, grilled chicken works wonders, but feel free to go meatless with some grilled shrimp or
- with some air fryer tofu for a vegan / plant-based option.
- Fresh Herbs (Cilantro and Thai Basil): The aromatic herbs elevate the salad with their refreshing fragrance. If you can’t find Thai basil, no worries—it’ll still be delicious.
- Chopped Peanuts and Lime Wedges: These garnishes take the salad to the next level, providing extra crunch and zesty brightness.
Instructions: How to make Asian Noodle Salad
- Make the dressing: Whisk the dressing ingredients together until thoroughly combined (or pulse together until creamy in a food processor). Set aside.
- Spiralize the Zucchini: Use a spiralizer, vegetable peeler or mandoline to make thin zucchini noodles.
- Assemble the salad: Add the zucchini noodles to a large bowl and toss together with a quarter of the dressing. Add cabbage, snap peas, carrots, bell pepper, edamame, chicken and half of the cilantro and basil.
- Add the dressing: Pour the remainder of the dressing over the salad and toss to combine.
- Garnish and serve: Top with remaining herbs, chopped peanuts and serve with lime wedges if desired. Serve and enjoy.
Tips for Success: Creating the Perfect Asian Noodle Salad
- Play with Texture: The magic of this salad lies in the balance of textures. From the crunchy zucchini noodles to the crisp vegetables and the chewy edamame, embrace the variety for a truly enjoyable experience.
- Dressing the Salad: To avoid a soggy salad, start by tossing the zucchini noodles with a portion of the dressing, then add the remaining ingredients and coat them with the rest of the dressing just before serving.
- Zucchini Noodles Preference: If you prefer softer zucchini noodles, sauté them lightly in sesame or coconut oil for no more than two minutes. Remember, a slight crunch can be delightful!
Serving Suggestions
Serve this Asian Noodle Salad as a standalone meal or alongside your favorite Asian-inspired dishes. For an extra-special touch, consider adding a side of crispy spring rolls or complementing it with a light miso soup.
Variations and Substitutions: Customize to Your Taste
Feel free to get creative with your Asian Noodle Salad:
- Tofu or Tempeh: Swap the meat for tofu or tempeh to create a delightful vegan version.
- Nuts and Seeds: Experiment with different nuts or seeds to garnish your salad. Cashews, almonds, or sunflower seeds can add extra depth.
- Soy-Free Options: If you’re avoiding soy, try using coconut aminos instead of soy sauce, and opt for seed butter instead of peanut butter.
- Gluten-Free: Ensure your tamari is gluten-free if you’re following a gluten-free diet.
Storage and Freezer Instructions:
If you have leftovers, fear not! You can store the salad in an airtight container in the refrigerator for up to two days. However, keep in mind that zucchini noodles tend to release water over time, so it’s best to enjoy the salad as fresh as possible.
Unfortunately, this salad is not suitable for freezing, as the texture and freshness may suffer once thawed.
Variations and Substitutions: Customize to Your Taste
Feel free to get creative with your Asian Noodle Salad:
- Tofu or Tempeh: Swap the meat for tofu or tempeh to create a delightful vegan version.
- Nuts and Seeds: Experiment with different nuts or seeds to garnish your salad. Cashews, almonds, or sunflower seeds can add extra depth.
- Soy-Free Options: If you’re avoiding soy, try using coconut aminos instead of soy sauce, and opt for seed butter instead of peanut butter.
- Gluten-Free: Ensure your tamari is gluten-free if you’re following a gluten-free diet.
Frequently Asked Questions (FAQs)
Got questions about our mouthwatering Thai Noodle Salad? We’ve got you covered with these commonly asked queries:
1. Can I use a different nut butter for the dressing? Absolutely! While we paired this noodle salad with an almond butter dressing, a peanut butter dressing or sunflower seed butter dressing would be a delicious twist on the flavors.
2. Can I make this salad ahead of time? Certainly! Prep the zucchini noodles and store them in an airtight container in the fridge. Wait to toss the salad and dressing until you’re ready to serve, ensuring maximum freshness.
3. What’s a good protein substitute for chicken? You’re in control of your protein choice. Try grilled shrimp for a seafood delight or opt for a meatless version by omitting the protein altogether.
4. Can I adjust the spiciness of the dressing? Absolutely. Tailor the heat to your liking by adjusting the amount of chili garlic sauce or Sriracha in the dressing. Start with a small amount and add more if desired.
5. How can I make zucchini noodles softer? Prefer softer noodles? Sauté your zucchini noodles in a pan for 1-2 minutes with a touch of sesame or coconut oil. Then, cool them before combining with the other ingredients.
6. What if I can’t find Thai basil? No worries! If you can’t find Thai basil, you can simply leave it out without compromising the overall deliciousness of the salad.
7. What are some variations I can try? Feel free to get creative! Swap in your favorite veggies, experiment with different protein options, or even add some toasted nuts for extra crunch.
More Asian-inspired salad recipes you will love:
Indulge in the delightful flavors of this Asian Noodle Salad, featuring zucchini noodles, vibrant veggies, succulent chicken (or shrimp), and a creamy peanut or almond dressing that's a taste sensation like no other.
- 1/4 cup smooth and creamy almond butter , can also sub with cashew butter, peanut butter, sun butter or tahini.
- 3 tbsp toasted sesame oil
- 2 tbsp rice vinegar , can sub with coconut vinegar or 1 tbsp apple cider vinegar
- Juice from 1 lime
- 2 tbsp maple syrup , can sub with preferred sticky liquid sweetener. Use sugar-free maple syrup for lower carb option.
- 1 tbsp coconut aminos , can sub gluten-free tamari or low sodium soy-sauce if not gluten-free
- 1 garlic clove grated or finely minced
- 1 teaspoon grated fresh ginger
- 1-2 teaspoons chili garlic sauce or Sriracha , to taste. Can use compliant hot sauce of choice
- 2-3 Tablespoons of hot water to thin out (or more as needed)
- 3 large zucchini - Feel free to sub with another type of noodles such as cucumber noodles, shirataki noodles. For a more filling option, cooked rice noodles or any cooked noodles of choice work too.
- 1 cup shredded red cabbage
- 12 sugar snap peas trimmed and strings removed
- ¾ cup matchstick or grated carrots
- 1 red bell pepper thinly sliced
- 1 cup frozen shelled edamame , defrosted, rinsed and drained
- 1 cup cubed chicken , grilled or rotisserie works *can also use grilled shrimp or leave out or sub with tofu for meatless version.
- ½ cup fresh chopped cilantro
- ¼ cup fresh chopped Thai basil , leave out if you can't find it
- Chopped nuts (almonds, cashews or peanuts) and lime wedges , for serving. Omit or use sunflower seeds or sesame seeds for a nut-free option.
- Make the dressing: Whisk the dressing ingredients together until thoroughly combined (or pulse together until creamy in a food processor). Set aside.
- For the salad: Use a spiralizer, vegetable peeler or mandoline to make thin zucchini noodles.
- Add the zucchini noodles to a large bowl and toss together with a quarter of the dressing.**
- Add cabbage, snap peas, carrots, bell pepper, edamame, chicken and half of the cilantro and basil.
- Pour the remainder of the dressing over the salad and toss to combine. Top with remaining herbs, chopped peanuts and serve with lime wedges if desired.
** we like my zucchini noodles raw with a slight crunch but if you prefer them slightly softer, you can sauté them in a pan on medium heat for 1-2 minutes (NO longer than 2 minutes) with 1 teaspoon sesame or coconut oil, then chill before combining with other ingredients - can be made ahead of time.
Disclaimer: This updated post was generated on July 19, 2023 by ChatGPT, an AI language model, and all info should be reviewed and validated by a human for accuracy and relevancy before implementation.
Did you try this recipe?
Emma -
Kelly that dressing looks so rich and creamy.
Angie@Angie's Recipes -
Looks droolworthy, Kelly. I have to try your peanut sauce!