Raw Rainbow Veggie Noodle Salad with Peanut Dressing

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Large platter of Peanut Noodle Salad next to red pepper flake, sunflower seeds, and sesame seeds

With warmer weather comes lighter cravings, and this incredibly fresh Pad Thai-inspired salad has been one of our go-to meals this summer.

Vegetables like carrots, cucumber, and cabbage are thinly sliced or “noodled” and tossed in a bright, citrusy peanut dressing with a kick thanks to red pepper flake. It’s like summer in a bowl. Let us show you how it’s done!

Carrot, kale, cucumber, mango, bell pepper, red cabbage, snow peas, lime, quinoa, nut butter, coconut aminos, maple syrup, and sesame oil

This 30-minute noodle salad begins with making the sauce, which is inspired by Thai flavors.

The creamy base is your choice of either peanut or cashew butter. Lime juice is added for tanginess, garlic for zing, and red pepper flake for heat. Coconut aminos add saltiness and depth of flavor, while maple syrup (or honey) rounds it out with a little sweetness.

The result: A sauce so good you might be tempted to eat it by the spoonful!

Holding a bowl of homemade peanut sauce topped with crushed red pepper

Next come the veggies!

For a rainbow of colors (and antioxidants), we chose red bell pepper, carrots, kale, cucumber, snap peas, and red cabbage. But these could be switched up depending on availability and personal preference!

And to complete the rainbow and add natural sweetness, we added fresh mango.

Steaming snow peas in a small saucepan

We used mostly raw veggies to keep the salad fresh and crisp. But to enhance the flavor of the snap peas, you can (optionally) choose to steam them. This, of course, means the salad is no longer raw.

For garnish, we add cilantro for freshness and sunflower and/or sesame seeds for crunch.

And for a more filling meal and extra protein, you could optionally choose to top with Peanut Marinated Tempeh or Almond Butter Tofu.

Pouring peanut sauce onto our Raw Peanut Noodle Salad

How to Make Veggie Noodles

To make veggie noodles, we like using a vegetable peeler, mandolin, and/or knife, depending on the veggie. Using a spiralizer is also an option for some veggies. These are our preferred methods:

  • Bell pepper – knife or mandolin
  • Carrot – vegetable peeler or spiralizer
  • Cabbage – mandolin or knife
  • Cucumber – vegetable peeler, mandolin, or spiralizer
  • Kale – knife
Using salad tongs to mix cucumber noodles, bell pepper, and other vegetables with peanut sauce

We hope you LOVE this noodle salad! It’s:

Savory-sweet
Light
Vibrant
Versatile
Satisfying
& Fresh!

It’s the perfect plant-based side or meal for warmer weather! Serve on its own or with other Thai-inspired dishes such as our Green Pea Curry Hummus, Easy Tofu Pad Thai, or Pad Thai Spring Rolls.

More Noodle Salad Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!

Platter and bowl of Rainbow Peanut Noodle Salad made with fresh veggies

Raw Rainbow Veggie Noodle Salad with Peanut Dressing

A light and refreshing rainbow veggie noodle salad with a savory-sweet peanut dressing. Just 30 minutes required for this vibrant, plant-based side or meal.
Author Minimalist Baker
Print
Using wooden tongs to pick up fresh vegetable noodle salad
5 from 14 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 2 (Salads)
Course Entrée or Side
Cuisine Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

SAUCE

  • 3 Tbsp peanut butter or cashew butter (to keep this dish truly raw, use raw cashew butter)
  • 3 Tbsp lime juice
  • 3-4 cloves garlic
  • 1/2 – 1 tsp red pepper flake (adjust to preferred heat level)
  • 5 Tbsp coconut aminos (or tamari, but start with lesser amount as its saltier)
  • 2 tsp sesame oil (optional)
  • 1 Tbsp maple syrup or raw honey, plus more to taste

SALAD

  • 2 medium carrots, ribboned with a vegetable peeler
  • 1 medium cucumber, very thinly sliced with a vegetable peeler or mandolin
  • 1 cup (packed) red cabbage, very thinly sliced with a knife or mandolin
  • 1 large red bell pepper, very thinly sliced with a knife or mandolin
  • 2 cups chopped curly or lacinato kale
  • 1 cup snap or snow peas
  • 1 ripe mango, cubed

FOR SERVING

Instructions

  • Begin by preparing sauce. Add nut butter of choice to a small blender along with lime juice, garlic, red pepper flake, coconut aminos (or tamari, reduced amount), sesame oil, and maple syrup. Blend until creamy and smooth. Taste and adjust flavor as needed, adding more red pepper flake for heat, maple syrup for sweetness, lime juice for acidity, coconut aminos for saltiness / depth of flavor, garlic for zing, or nut butter for nuttiness / creamy texture. Set aside.
  • Next, prepare veggies. We prefer a vegetable peeler to make “carrot noodles,” a mandolin with a very fine-tooth blade to make angel hair-width cucumber noodles, a mandolin for the cabbage and red bell pepper, and a knife to slice the kale. Also cube mango (see instructions here!). Add all veggie noodles and cubed mango to a large serving dish.
  • Optional: Steam snap peas by adding to a steamer basket inserted into a saucepan with 1/2 inch of water. Bring to a low boil, cover, and steam for 1-2 minutes. Remove from heat and add to serving platter. Otherwise, serve raw.
  • Add the dressing (reserving a little extra for serving) and toss to combine. Garnish with fresh cilantro and seeds of choice (we prefer sunflower or sesame seeds). Enjoy as is, or serve with our Marinated Peanut Tempeh or Almond Butter Tofu.
  • Store leftovers covered in the refrigerator up to 3-4 days. Not freezer friendly.

Video

Notes

*Nutrition information is a rough estimate calculated with sunflower seeds and 1/2 cup cilantro and without optional ingredients.

Nutrition (1 of 2 servings)

Serving: 1 salad Calories: 514 Carbohydrates: 71.9 g Protein: 13.4 g Fat: 23.1 g Saturated Fat: 3.9 g Polyunsaturated Fat: 7.49 g Monounsaturated Fat: 9.99 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 757 mg Potassium: 1388 mg Fiber: 12.4 g Sugar: 51.2 g Vitamin A: 16983 IU Vitamin C: 252.16 mg Calcium: 197.73 mg Iron: 3.76 mg

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  1. Laura says

    I made this salade exactly as instructed. AMAZING! Even my picky eaters loved this. I devoured my bowl of salade and already plan on making it again tomorrow! Thank you for sharing!

  2. Sarah says

    Made this last night after we had been in Italy for 1 month and exclusively ate pasta, we were so desperate for a veggie coma. This recipe delivered exactly what we both needed!! We ate the entire HUGE serving for 2, and added some brown rice vermicelli, some lightly steamed broccolini, with some vegan fish sauce and sriracha at the end!!! Absolutely delicious, and so much healthier than going to our fav Vietnamese (but the flavour was pretty spot on…) I am adding this to my healthy dinners rota.

  3. Iralyn says

    DELICIOUS and so simple! Very excited to have this in my meal prep repertoire! I am always afraid I’ll slice my fingers off with a mandolin, so I just thinly sliced everything or used a vegetable peeler. Otherwise, made exactly to recipe! Topped with a dash of sriracha. Yum! I also love using the peanut or lemongrass marinated tempeh with these salads when I have time to make it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Iralyn! Thanks so much for the lovely review! P.s. cut resistant, food grade kitchen gloves can help with the mandolin =)

  4. Megan says

    I could eat this salad everyday of my life. I didn’t have kale so I used spring mix but I’ll try kale next time. I could drink the dressing straight out of the jar! Can’t wait to make this again!

  5. Katelyn says

    This was flavorful and delicious! I will be using this one regularly, as it is so easy to change up and try other ingredients with, keeping it fresh and exciting. Thank you!

  6. Patti says

    This was simply delicious! And so beautiful. My husband loved it, and he isn’t big on salads. He enjoyed it as a side with a nice steak, and for me, it was the main dish. I didn’t have kale, so I omitted that. Otherwise, I made it as the recipe stated. Under the nutrition facts, I’m surprised the carbs are as high as they are. It’s higher than many dishes made with rise or potatoes.

  7. Sophie says

    I made this for lunches this week, it’s so delicious and I love that it uses hardy vegetables that will last for a few days! I topped mine with the mango, cashews, and an egg. Thank you for another great recipe!

  8. Emily Larsen says

    Made this last night and it we delicious!! Very fast, lots of flavor, and perfect for a hot summer day when you don’t want to cook with heat.

  9. Jasmine says

    This looked so amazing I had to make it and wow, it was fantastic! Easy to make and super yummy! I added raw cashews instead of Tempe and it was a great addition. Thank you for all your great recipes!

  10. Cyndi says

    This looks delicious and healthy … and so beautiful. I have a question: could the sauce be used on other things, like pasta or tofu … something warm? Can’t wait to try this! Thanks for sharing!

  11. Marie says

    This salad is amazing! I am a really good cook with what I consider traditional ingredients and recipes (whatever that means to everyone else, to me it means dairy, flour, corn, stuff in boxes or grandmas recipe) but my body has directed me to seek other options. I am so thankful for the Minimalist Baker website. I trust the recipes to be flavorful and easy with good instructions and guidance for substitutions if needed. This salad has the perfect amount of sweet, salt and heat, the crunchy vegetables are wonderful, especially when I get a bite of the mango! Who knew a rainbow salad for breakfast would be so satisfying. Thank you for this website, it is helping some of us heal our bodies by making good food choices.