Thai salad with glutenfree rice noodles, red cabbage, carrots and peas
Lovely easy to make Thai inspired salad: with lots of vegetables, sweet, spicy and umami. Just like real, original street food salad, but with some small adjustments to make it glutenfree, soyfree and vegan.
Noodles
I have tried all kinds of glutenfree noodles. White rice noodles are the most common but don’t contain much nutrients. Soba noodles are a bit sticky, so are some brown rice noodles. I found a very tasteful spaghetti online at Fattoria Lavialla. They ship to some European countries (including the Netherlands) and the US, but its not a big company. So check the availability. And no, this is not an affiliate link. I just like them! I started to use their spaghetti for noodles as well. But if you have regular rice noodles that’s fine as well.
Thai dressing
A Thai dressing usually consist of soy sauce, lemon juice, sesame oil, peanut sauce, fish sauce, ginger, garlic and chili peppers. I replaced the soy sauce for coconut aminos and the peanut sauce for tahin (I am allergic to peanuts). Fish sauce used to be my favourite condiment, but not anymore. It’s not because it has fish, I’m not eating strictly vegan. But the mean reason is that it’s highly concentrated in heavy metals.
The vegetables
A Thai salad contains plenty of veggies. Bok choi, bean sprouts, broccoli, beans: all can be used. But I choose red cabbage and carrots here. The edamame beans you see often (soy), I replaced with pre cooked frozen green peas. The main topping is of course: cilantro. What would a Thai salad be without it? Instead of peanuts on top I used raw cashews.
Other Asian salads
Fan of Asian salads? Take a look at these:
Thai salad with rice noodles, red cabbage, carrots and peas
This recipe may contain
affiliate linksEquipment
- cooking pan
- grater and/or mandoline
- garlic press
Ingredients
- 1 serving (brown) rice noodles or regular rice noodles or rice spaghetti
- 1 cup red cabbage
- 1 cup carrots
- 1 cup green peas cooked
- 1 handful cashew nuts
- 2 handsful fresh cilantro
- 1 clove garlic
- 1 tsp chili flakes more to taste
- 2 tbsp raw honey
- or maple syrup for vegan
- 2 tbsp tahini
- 1 tbsp lime juice
- 1 tbsp coconut aminos
- 1 tsp sesame oil
Instructions
- Get the peas out of the freezer and let them thaw.
- Prepare the noodles (or spaghetti) according to the instructions in the package. When cooked, rinse with cold water, let cool, and tap dry with paper towels.
- Slice the cabbage with the mandoline and grate the carrots.
- Mix the tahini, coconut aminos, honey or maple syrup and sesame oil through the spaghetti.
- Press the garlic and add.
- Mix up all the veggies. I find this works best by hand.
- Transfer to the plates and top with cashews and cilantro.
Did you make this salad or do you have any questions? I would love to see your a comment!