There’s something incredibly satisfying about a cold noodle salad that hits all the right notes-crunchy, savory, slightly sweet, and packed with vibrant veggies. This Asian Noodle Salad is exactly that. A rainbow of fresh vegetables tossed with tender noodles and coated in a punchy sesame-ginger dressing that brings it all together.
If you love salads with bold, sesame-ginger flavor or hands-on, refreshing options like fresh spring rolls, this dish will be a fast favorite.
It’s quick to make, endlessly customizable, and perfect for everything from weekday lunches to potluck side dishes. Pair it with make-ahead salads like Mediterranean chickpea with feta or colorful, lunch-friendly bowls like the lentil and roasted veggie bowl to round out a vibrant meal prep lineup.
You can serve it cold or at room temperature, making it a lifesaver for hot days, busy weeks, and “I-don’t-want-to-cook” moods.
💡 Because sometimes a bowl of chilled noodles can be more refreshing than a smoothie.
Why You’ll Love This Recipe
This Asian Noodle Salad is one of those rare recipes that checks all the boxes-it’s quick, colorful, healthy, and tastes even better the next day. Whether you need a refreshing lunch, a dinner side, or a make-ahead potluck star, this salad shows up strong.
✔️ Loaded with Texture and Color
From crunchy cabbage to tender noodles and crisp veggies, every bite offers something different. It’s bright, beautiful, and built for cravings.
✔️ Flavors That Pop
The sesame-ginger dressing delivers big flavor without being heavy. It’s tangy, savory, a little sweet, and full of umami goodness.
✔️ Works for Any Occasion
Need a light lunch? A picnic dish? Something plant-based and meal-prep friendly? This salad’s got you.
✔️ Perfectly Customizable
Make it spicy, peanuty, or packed with protein. Swap in your favorite noodles or toss in what’s already in your fridge. This is a recipe that flexes with your lifestyle.
✔️ No Reheating Required
It’s meant to be eaten cold or at room temp, which means fewer dishes and no microwave stress.
✔️ Naturally Vegan & Dairy-Free
You won’t need to make many swaps to make this salad work for almost any dietary need.
💡 Pro Tip – Make a double batch of the dressing and use it for drizzling over grain bowls, roasted veggies, or grilled protein all week long!
Ingredients
For the salad:
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8 oz cooked rice noodles or soba noodles
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2 cups shredded red cabbage
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1 cup shredded carrots
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1 red bell pepper, thinly sliced
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3 green onions, sliced
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½ cup chopped cilantro
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¼ cup chopped peanuts or toasted sesame seeds
For the dressing:
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¼ cup soy sauce (or tamari for gluten-free)
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2 tbsp rice vinegar
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1 tbsp sesame oil
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1 tbsp maple syrup or honey
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1 tbsp grated fresh ginger
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1 garlic clove, minced
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Optional: juice of ½ lime or 1 tsp chili garlic sauce for heat
Instructions
1️⃣ Cook & Cool the Noodles
Cook your noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process and remove extra starch. Set aside to fully cool.
2️⃣ Prep the Veggies
While noodles cool, shred the cabbage and carrots, slice the peppers and green onions, and chop any herbs or toppings.
3️⃣ Whisk the Dressing
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, ginger, garlic, and lime juice or chili sauce (if using) until smooth.
4️⃣ Toss Everything Together
In a large bowl, combine the cooled noodles, veggies, and herbs. Pour the dressing over the top and toss gently until everything is evenly coated.
5️⃣ Chill & Garnish
Let the salad chill for at least 20 minutes for flavors to meld. Just before serving, sprinkle with chopped peanuts or sesame seeds.
Recipe Variations
One of the best parts about this Asian Noodle Salad is how easy it is to tweak based on your taste buds, what you’ve got in the fridge, or the occasion. Here are a few crave-worthy ways to remix this versatile salad:
🔸 Peanut Noodle Salad
Swap the sesame dressing for a creamy peanut sauce made with peanut butter, soy sauce, lime juice, and a splash of warm water. It adds richness and a slightly sweet nuttiness that’s irresistible.
🌿 Perfect for: fans of Thai flavors or anyone looking for a heartier salad.
🔸 Spicy Soba Salad
Use buckwheat soba noodles and add a drizzle of sriracha, red pepper flakes, or chili oil to the dressing. Toss in julienned cucumber and sesame seeds for extra texture.
🌿 Perfect for: spice lovers or when you want a little kick with your crunch.
🔸 Asian Chicken Noodle Bowl
Add sliced grilled chicken, rotisserie chicken, or crispy tofu on top for a more filling, protein-packed meal.
🌿 Perfect for: meal prep lunches or protein-boosted dinners.
🔸 Rainbow Veggie Noodle Salad
Toss in spiralized zucchini, shredded purple cabbage, bell peppers, snap peas, and even mango for a bright, refreshing salad packed with vitamins and visual appeal.
🌿 Perfect for: picnics, potlucks, or anytime you want a salad that steals the show.
🔸 Gluten-Free Friendly
Use tamari in place of soy sauce and certified gluten-free rice noodles or soba. Still just as flavorful-no sacrifice necessary.
🌿 Perfect for: guests with gluten sensitivities or dietary preferences.
🔸 Crispy Crunch Upgrade
Top your salad with crushed peanuts, crispy wonton strips, or crunchy ramen noodles for an added texture boost.
🌿 Perfect for: adding flair and that restaurant-style finishing touch.
💡 Pro Tip – Mix and match! Try spicy peanut dressing with soba noodles and crispy tofu for the ultimate flavor fusion.
Frequently Asked Questions (FAQs)
What kind of noodles work best for this salad❓
Rice noodles, soba noodles, or even thin spaghetti all work beautifully here. Just avoid overly thick noodles-they can overpower the texture and soak up too much dressing. Rice noodles give a light, springy feel, while soba adds an earthy flavor.
Can I make this salad ahead of time❓
Absolutely! In fact, the flavors deepen the longer it sits. It’s ideal for meal prep or making the night before a party. Just store it in an airtight container in the fridge for up to 4 days.
How do I keep the noodles from sticking together❓
After boiling, rinse the noodles thoroughly under cold water and toss them with a drizzle of sesame oil or a spoonful of the dressing. This keeps them separated and glossy.
Is it served warm or cold❓
It’s best served cold or at room temperature, which makes it perfect for summer meals, potlucks, or grab-and-go lunches. No reheating required!
Can I make it gluten-free❓
Yes! Just use gluten-free rice noodles or certified gluten-free soba noodles, and swap soy sauce for tamari or coconut aminos in the dressing.
What protein goes well with this❓
Grilled chicken, shrimp, tofu, or even boiled edamame pair wonderfully. You can also add crispy chickpeas or tempeh for a vegan protein boost.
Can I make it spicy❓
Of course! Add chili flakes, chili garlic sauce, or a drizzle of sriracha to the dressing. If you love heat, a spoonful of sambal oelek or gochujang works too.
What if I don’t have all the fresh vegetables listed❓
No problem! Use what you have. Pre-shredded coleslaw mix is a great shortcut, and you can always toss in extra greens, cucumbers, or bell peppers to bulk it up.
💡 Pro Tip – Double the dressing and keep it in the fridge to freshen up leftovers or drizzle over roasted veggies or grain bowls later in the week.
Conclusion – The Salad That Checks All the Boxes
Whether you’re meal prepping for the week or showing up to a backyard BBQ with something colorful, this Asian Noodle Salad delivers. It’s crunchy, cool, flavorful, and plays well with whatever’s in your fridge.
You can make it spicy, nutty, protein-packed, or even veggie-only. No matter how you customize it, the base recipe gives you a perfect canvas for fresh, fast lunches or impressive sides.
So grab your favorite bowl, whip up that sesame dressing, and let this salad work its magic-one crunchy, slurp-worthy bite at a time.