Nut-Free Thai Noodle Salad

Bright, vibrant, and allergen-friendly, this Nut-Free Thai Noodle Salad is a refreshing twist on a classic favorite, perfect for a quick and healthy meal. Packed with crisp, colorful veggies like red bell peppers, julienned carrots, and shredded red cabbage, this recipe swaps traditional peanut-based sauces for a creamy, nut-free sunflower seed butter dressing that’s rich in flavor. The tangy blend of soy sauce, lime juice, and rice vinegar adds a zesty kick, while maple syrup and sesame oil balance out the savory notes. Ready in just 25 minutes, this gluten-free and dairy-free dish is ideal for meal prep or a light lunch and is finished with optional sesame seeds and lime wedges for garnish. Serve it fresh or chilled—this easy Thai noodle salad is guaranteed to please!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 4

Ingredients

• 8 ounces Rice noodles
• 1 large Red bell pepper, thinly sliced
• 1 medium Carrot, julienned
• 1 medium Cucumber, julienned
• 1 cup Red cabbage, thinly shredded
• 3 stalks Green onions, sliced
• 0.25 cup Fresh cilantro, chopped
• 3 tablespoons Sunflower seed butter
• 3 tablespoons Soy sauce (or tamari for gluten-free)
• 2 tablespoons Lime juice, freshly squeezed
• 2 tablespoons Rice vinegar
• 1 tablespoon Maple syrup
• 1 teaspoon Sesame oil
• 2 cloves Garlic, minced
• 0.5 teaspoon Ground ginger
• 1 tablespoon Sesame seeds (optional, for garnish)
• 1 whole Fresh lime wedges (optional, for serving)

Directions

Step 1

Cook the rice noodles according to the package instructions. Drain and rinse under cold water to prevent sticking. Set aside.

Step 2

Prepare the vegetables: thinly slice the red bell pepper, julienne the carrot and cucumber, and shred the red cabbage. Slice the green onions and chop the cilantro.

Step 3

In a medium bowl, whisk together the sunflower seed butter, soy sauce (or tamari), lime juice, rice vinegar, maple syrup, sesame oil, minced garlic, and ground ginger. Taste and adjust the seasoning if needed.

Step 4

In a large mixing bowl, combine the cooked rice noodles, prepared vegetables, and fresh cilantro.

Step 5

Pour the dressing over the noodle and vegetable mixture. Toss until everything is evenly coated.

Step 6

Transfer the salad to a serving platter or individual bowls. Garnish with sesame seeds, if using, and serve with lime wedges on the side.

Step 7

Serve immediately or refrigerate for up to 2 days. Let the salad come to room temperature before serving if chilled.

Nutrition Facts

Serving size	1044 grams (1044.0g)

Amount per serving	% Daily Value*
Calories	982

Total Fat 47.60g	61%
Saturated Fat 5.80g	29%
Polyunsaturated Fat 5.90g
Cholesterol 0mg	0%
Sodium 3851mg	167%
Total Carbohydrate 125.70g	46%
Dietary Fiber 20.40g	73%
Total Sugars 36.00g
Protein 27.70g	55%

Vitamin D 0IU	0%
Calcium 344mg	26%
Iron 9mg	47%
Potassium 1959mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.1%

Protein: 10.6%

Carbs: 48.3%