Go Back
Overhead view of a bowl of Thai Noodle Salad with Coconut-Lime Dressing with chopsticks on a grey background.
Print Recipe
5 from 4 votes

Cold Thai Noodle Salad Recipe (With Coconut Lime Dressing!)

This Cold Thai Noodle Salad with Coconut Lime Dressing recipe is both creamy and crunchy. An easy salad recipe that is ready in 10 minutes!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Main, Side
Cuisine: Thai
Keyword: Cold Thai Noodle Salad, Thai Noodle Salad
Servings: 6 servings
Calories: 453calories
Author: Alia Kay

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
US Customary - Metric

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 bowl with the coconut lime dressing. Toss to combine and serve immediately.

Notes

  1. To make this recipe vegan, substitute the fish sauce with soy sauce or tamari.
  2. Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.

Nutrition

Calories: 453calories | Carbohydrates: 45g | Protein: 10g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 575mg | Potassium: 483mg | Fiber: 5g | Sugar: 5g | Vitamin A: 158IU | Vitamin C: 27mg | Calcium: 75mg | Iron: 4mg