This Cold Thai Noodle Salad with Green Curry Dressing is bursting with Umami flavours! It’s so good you’ll be licking your plate, and it’s Vegan and Gluten free.
This Thai salad is a must for the Summer. I love all the different flavours, sweet, sour, citrusy, savoury, and slightly nutty.
It’s all about the dressing folks and lemongrass and Thai green curry paste are the key ingredients in this recipe. I use Lemongrass paste, it’s so easy to use, and you can freeze excess in ice cube trays? (curry paste too)
Moving on to veggies. The combination of carrots, cabbage, peppers and sprouts are so crunchy and satisfying in this Thai salad and pair so beautifully with the dressing .
Throw in the peanuts and mango at the end and wammo! you’ve got yourself a winner. Feel free to mix it up if you don’t have an ingredient handy, like- cucumbers (seed them first), and or zucchini. Edamame is really good as well… you get the idea.
Now noodles. Anything goes! I like Spaghettini (whole wheat or reg), Pai Thai style rice noodles or soba noodles. There’s so many choices! Don’t overcook your noodles, remember al dente guys.
I like to mix the salad just before serving but it’s delicious either way and tastes just as good the next day? Feel free to garnish plates with nuts and mangos or toss it all together, your choice. For full recipe instructions and ingredients see recipe card below.
Bring this Thai Salad to your next Potluck and watch it disappear!
This Cold Thai Noodle Salad with Green Curry Dressing is :
Enjoy Guys! Happy Day?
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Here’s a few more Vegan Salads for you to enjoy:Print
This Cold Thai Noodle Salad with Green Curry Dressing is bursting with Umami flavours! It’s so good you’ll be licking your plate, and it’s Vegan and Gluten Free.
- 227 grams (1/2 lb) uncooked noodles, I like spaghettini noodles (see notes*)
- 1 cup red cabbage, (sliced thin)
- 1 cup green cabbage, (sliced thin)
- 1 cup bean sprouts, fresh (optional)
- 1 cup mixed bell peppers, (sliced thin)
- 1/2 cup grated carrots
- 1/4 to 1/3 green onions, (sliced thin)
- 1 peeled and chopped mango
- 1/3 cup unsalted & roasted peanuts
- Boil noodles according to instructions, removing 2 minutes early for al dente. Rinse under cold water and drain well. add little oil to noodles to prevent sticking (optional), add to large bowl
- Prep all your veggies and add to the bowl
- To make dressing: add first 9 ingredients to Nutra Bullet, blend, then stir in zest and cilantro
- Add dressing to bowl stir and enjoy!
- If using nuts and mango for garnish add at end or use as garnish on individual plates.
- For noodles: there are lots of choices, I like Spaghettini noodles , medium wide rice noodles, or soba noodles. Use you favourite!?
- For veggies: to save time buy coleslaw mix, but it doesn’t taste as good in my opinion, but good in a pinch!
- Ginger: I peel my ginger and keep it in the freezer and grate it frozen. It’s awesome!
Keywords: asian, salad, vegan, thai, noodles, best, ultimate, dressing, lemongrass,