This Thai Noodle Salad with Coconut-Lime Dressing recipe is quick, easy, and super tasty! It is light, refreshing, and infused with fragrant Thai flavors. It is naturally gluten-free, vegan-adaptable, and ready to eat in just 7 minutes!
This quick cold noodle salad is made with tender rice noodles, crunchy shredded cabbage and carrots, roasted peanuts and fresh cilantro, tossed in a creamy coconut milk-based dressing. This salad makes a perfect meal for warm weather, so it is a great dish for spring and summer potlucks and gatherings. This Thai salad is also an ideal recipe for unexpected guests, because you can throw this salad together at a moment’s notice!
Why You Should Always Keep Coleslaw Mix on Hand
This recipe is made using prepared coleslaw mix, which cuts down on prep time. If you’re a fan of fresh salads that can be tossed together in a flash, you should always keep your fridge stocked with ready-to-eat coleslaw mix. It is sold at most supermarkets and is high in fiber and vitamin C. In addition, the delicate cut of the cabbage makes it an excellent choice for soaking up the flavor of the dressing.
Tips for Making Thai Noodle Salad
- The noodles in this recipe are vermicelli rice noodles, which are very thin rice noodles. You can find them in the international foods section of the grocery store or online.
- Be careful not to let the noodles cook longer than a few minutes, because they will get mushy if they overcook.
- Once the noodles are done cooking, rinse them immediately with cold water to stop the cooking process. Then you can cut them with scissors or break them up with your fingers, to make the salad easier to toss.
- If you are vegetarian or vegan, use soy sauce instead of the fish sauce. Other fresh herbs, such as basil, mint or parsley may be substituted for cilantro.
More Quick Salad Recipes to Try
For this Thai Noodle Salad with Coconut-Lime Dressing recipe, I recommend:
- Thai Kitchen Coconut Milk – I love the taste and consistency of this brand. It adds so much body and richness to soups and curries.
- Citrus Juicer – If you cook with a lot of citrus, a sturdy juicer is a must. This one works for both lemons and limes and will squeeze out every last drop of juice like a pro. Worth every penny.
- Pyrex Glass Mixing Bowl Set (3-Piece) – This set is perfect for mixing up and serving salads. I love these bowls because they are super affordable and the quality is excellent.
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If you make this Thai Noodle Salad recipe, let me know! Rate it and leave a comment below, because I love hearing from you! 
Thai Noodle Salad with Coconut-Lime Dressing
Ingredients
- 1 (14-ounce) can coconut milk
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 2 teaspoons sesame oil
- 2 teaspoons finely grated ginger
- 8 ounces vermicelli rice noodles
- 1 (14-ounce) package shredded coleslaw mix
- 1 cup roasted peanuts, roughly chopped
- 1/2 cup chopped fresh cilantro
Instructions
- In a large bowl, whisk together the coconut milk, lime juice, brown sugar, fish sauce, sesame oil and ginger. Set aside.
- Place the rice noodles into a large pot of boiling water, cover and turn off the heat. Cook for 2 - 3 minutes, then drain and rinse the noodles with cold water.
- Add the cooked noodles, coleslaw mix, peanuts and cilantro to the coconut-lime dressing. Toss to combine. Serve immediately.
Notes
Nutrition
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Such a vibrant, delicious looking salad! These are some of my favourite flavours. Can’t wait to try it.
Thanks so much Kate! I love Thai flavors as well! I can’t wait for you to try it either! 🙂