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Crunchy Thai Noodle Salad

  • Prep Time: 30
  • Cook Time: 5
  • Total Time: 35


  • 4 ounces brown rice noodles
  • 1 cup shelled edamame
  • 2 large carrots, spiralized (or thinly chopped)
  • 1 zucchini, spiralized (or thinly chopped)
  • 1 cup purple cabbage, thinly sliced
  • 34 leaves of kale (about 4 cups, divided)
  • optional toppings: crushed cashews/peanuts, scallions, crunchy rice noodles, cilantro
  • lime wedges, for spritzing

Spicy Almond Butter Dressing

  • 1/4 cup raw almond butter (or peanut butter/sunflower butter)
  • 2 tablespoons coconut vinegar (or rice vinegar)
  • 12 tablespoons warm water, to desired consistency
  • 1 tablespoon tamari (or low-sodium soy sauce)
  • 1 tablespoon pure maple syrup (or agave)
  • 1 teaspoon ground ginger, or freshly minced ginger
  • 12 teaspoons sriracha (or more, to taste) or 1/2 teaspoon crushed red pepper flakes


  1. In a medium-sized pot, bring water to a boil. Remove from heat and add in the brown rice noodles for 5 minutes. Drain and place noodles in a bowl of cold water (to avoid noodles from sticking together) and set aside, until ready to assemble the salad.
  2. Meanwhile, prepare edamame according to directions (I usually steam in the microwave in a small bowl filled with water!).
  3. Using a spiralizer, spiralize the carrots and zucchini. Chop the cabbage and kale.
  4. Prepare the dressing in a small bowl, by whisking all ingredients together until smooth and creamy. Could take a few minutes of mixing!
  5. Divide all veggies and noodles into two bowls. Sprinkle with optional toppings. Drizzle with almond butter dressing.
  6. Enjoy!


  • Serving Size: 2
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