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Cold Thai Noodle Salad with Green Curry Dressing (Vegan)

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5 from 3 reviews

  • Author: Verna
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan


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 easily Gluten Free.




  • 227 grams (1/2 lb) uncooked noodles, regular or gluten free, 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


  • 1 tbsp lemongrass paste
  • 2 tsp Thai green curry paste
  • 1 tsp fresh ginger, ( grated)
  • 1 tbsp tamari
  • 1/4 cup water
  • 2 tbsps rice wine vinegar
  • 1 tbsp sugar or maple syrup or agave
  • 2 tbsps peanut butter
  • juice of one lime
  • zest of one lime
  • 1 tbsp chopped cilantro


  1. Cook noodles according to instructions, (don't overcook) Rinse under cold water and drain well. Add little oil to noodles to prevent sticking (optional), add to large bowl
  2. Prep all your veggies and add to the bowl
  3. To make dressing: add first 9 ingredients to Nutra Bullet, blend, then stir in zest and cilantro
  4. Add dressing to bowl stir and enjoy!
  5. If using nuts and mango for garnish add at end or use to garnish on individual plates.


  • For gluten free: use gluten free noodles such as rice noodles
  • For veggies: to save time buy coleslaw mix, but it doesn't taste as good in my opinion, but good in a pinch!
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: salads, gluten free
  • Method: stovetop / mixing bowl
  • Cuisine: Thai