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Vegan Rainbow Noodle Salad
This vibrant, plant-based noodle salad is light, fresh and packed with veggies. It’s absolutely delicious, so easy to throw together and requires no cooking, aside from boiling the noodles. It’s also great for meal prepping as it keeps well in the fridge for 3 to 4 days.
- Prep Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Vegan, Plant based
Ingredients
Scale
- 250 g dry flat rice noodles (pad thai-style noodles)
- 75 g cabbage, thinly sliced
- 75 g cavolo nero (Tuscan kale) or regular kale, ribs and stems removed, leaves thinly sliced
- 4 spring onions, thinly sliced
- 1 medium carrot, cut into thin matchsticks
- 1 bell pepper, thinly sliced
- ½ cucumber, seeds scooped out, thinly sliced
- 1 large handful fresh coriander, roughly chopped
- 50 g roasted peanuts, crushed or finely chopped
For the dressing:
- 3 tbsps light soy sauce
- 2 tbsps toasted sesame oil
- 2 tbsps sriracha
- 1 tbsp sugar
- 1 lime, juice only
- ½ orange, juice only
Instructions
- Cook the noodles according to the package instructions. Drain, rinse well under cold water and drain again.
- While the noodles are cooking, combine the dressing ingredients in a small bowl.
- Place the veggies in a large bowl. Season salt and toss to coat. Add the noodles, peanuts and dressing and toss well to coat. Serve and enjoy or pack in airtight containers and enjoy throughout the week.
