Cold Noodle Salad with Avocado Recipe
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Jump to RecipeThis cold noodle salad with avocado recipe is loaded with vegetables and rice noodles in a bright and tangy dressing. A great make ahead lunch, refreshing and crunchy.
This is the perfect summer lunch for when it is too hot to turn the oven on! This salad is loaded with delicious and crunchy vegetables, and is naturally vegan and gluten free.
Want more great noodle salad ideas? Try our California spaghetti salad, spicy soba noodle salad, or our zesty orange sesame noodle salad!
This is the perfect summer lunch for when it is too hot to turn the oven on! This salad is loaded with delicious and crunchy vegetables, and is naturally vegan and gluten free.
Great for a tasty lunch or dinner that will hit the spot any time of year! And the perfect dish to bring to your next summer BBQ potluck as a salad or side dish… everyone will gobble this salad up.
This is an excellent salad to make for a summer BBQ, backyard get together, or a holiday pot luck. There are so many delicious crunchy veggies which get dressed to perfection in the sweet and salty Asian dressing. This is also a great salad to make for a hot summer lunch or dinner. And it will definitely be loved by everyone at your table!
Why This Recipe Works
- Refreshing, crunchy, and tangy!
- The dressing is a great balance of sweet & salty
- It’s packed with flavor in each bite!
- Versatile: can be made with whatever ingredients you have on hand
- It’s plant-based, dairy free, and vegan/vegetarian.
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Cucumber, Avocado, Cabbage, Carrots, Greens
- Noodles – long rice noodles give this salad a really nice texture, use those or gluten-free spaghetti. I like a medium rice noodle, but you can opt for a thinner vermicelli noodle or a broader stir fry noodle as well.
- Lime Juice: fresh squeezed! If you don’t have fresh limes, this instant lime is actually really great in a pinch.
- Tamari: tamari is a gluten-free version of soy sauce. Tamari has a bright salty flavor, and adds a really nice depth of umami to this dish.
- Sugar, or Maple Syrup
- Red Chili Pepper Flakes: for a little heat! if you don’t like spice, you can absolutely skip them in this recipe.
Additions and Substitutions
- If you don’t have any of the above veggies you can swap them out for something that you do have. No arugula? No problem! Fresh spinach or watercress would be equally delish in this salad.
- And if you don’t have one of the dressing ingredients you can easily swap in something comparable. Try a nut-free alternative if desired.
- If you want to use a different type of noodle (soba noodles or wheat noodles are great for non gluten-free options).
How To Make This Recipe
- Cook rice noodles according to package instructions. Rinse under cool water, drain, and place in a very large bowl.
- Add the arugula, green cabbage, red cabbage, cucumber, and carrots.
- Add all the dressing ingredients to a mason jar and shake well to combine.
- Pour dressing over the noodles and vegetables, and toss well to combine.
- Add the sliced avocado to the top of the salad, and enjoy!
Recipe FAQs
Use rice noodles (you can use thicker ones or thinner vermicelli) or soba or udon noodles. Rice noodles are a great gluten free option, while soba noodles provide a nutty flavor. Udon noodles have a chewy, thick texture that pairs well with the refreshing salad ingredients.
To keep the avocado from browning, chop and add into the salad at the last minute or squeeze a bit of fresh lemon or lime juice before mixing. If you’re preparing the salad ahead of time, store the avocado in a separate container and add it just before serving.
Add 1/4 teaspoon crushed red pepper flakes or cayenne pepper to the dressing. Or add 2 tablespoons of sriracha just before tossing to add some great spice and heat!
Expert Tips
- When chopping the vegetables, make them roughly the same size. You want the pieces small enough to be bite-sized and consistent throughout the pasta salad.
- This salad is great to meal prep or make ahead. The hearty veggies stand up surprisingly well in the refrigerator, and the salad will last a few days chilled. Just make sure to save the avocado for right when you are about to serve, don’t add it to the salad and then refrigerate as it can oxidize and brown in the fridge.
- If making this recipe ahead of time, make the salad and the dressing separately (don’t toss). Toss the dressing in just before serving.
Dietary Modifications for this Rice Noodle Pasta Salad:
- This recipe is naturally vegan, vegetarian, and dairy free.
- To make gluten free, make sure you are using gluten free noodles or rice noodles. Also make sure you use tamari or coconut aminos (just not soy sauce, as regular soy sauce is not gluten free). Always use certified gluten free ingredients.
- If you aren’t vegan or vegetarian, you can add some cooked chicken or steak for protein.
- To make nut free, avoid the peanut oil and substitute another neutral oil instead, like olive oil.
- This recipe is refined sugar free, just make sure any ingredient you add to the sauce doesn’t contain added sugars.
More Bright and Fresh Pasta Salads
- Creamy Arugula Pasta Salad
- Italian Bowtie Pasta Salad
- Rigatoni Pasta Salad
- Tzatziki Pasta Salad
- California Pasta Salad with Avocado and Tomatoes
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Cold Noodle Salad with Avocado
Ingredients
For the Salad
- 12 ounces rice noodles certified gluten free, if needed
- 4 cups arugula or fresh spinach
- 1 cup green cabbage shredded
- 1 cup red cabbage shredded
- 1 cucumber diced
- 2 carrots shredded
- 1 avocado sliced
For the Dressing
- 1/3 cup peanut oil
- 2 limes juiced
- 1 teaspoon light sesame oil
- 2 tablespoons Tamari or liquid aminos
- 2 cloves garlic minced
- 2 tablespoons sugar or maple syrup/honey
- Crushed Red Pepper Flakes to taste
Instructions
- Cook spaghetti according to package instructions. Rinse under cool water, drain, and place in a very large bowl.
- Add the arugula, green cabbage, red cabbage, cucumber, and carrots.
- Add all the dressing ingredients to a mason jar and shake well. Pour dressing over the noodles and vegetables, and toss well to combine.
- Add sliced avocado to the top of the salad, serve and enjoy!
Notes
-
- If you don’t have any of the above veggies you can swap them out for something that you do have. No arugula? No problem! Fresh spinach or watercress would be equally delish in this salad.
-
- And if you don’t have one of the dressing ingredients you can easily swap in something comparable. Try a nut-free alternative if desired.
-
- If you want to use a different type of noodle (soba noodles or wheat noodles are great for non gluten-free options).
- When chopping the vegetables, make them roughly the same size. You want the pieces small enough to be bite-sized and consistent throughout the pasta salad.
- This salad is great to meal prep or make ahead. The hearty veggies stand up surprisingly well in the refrigerator, and the salad will last a few days chilled. Just make sure to save the avocado for right when you are about to serve, don’t add it to the salad and then refrigerate as it can oxidize and brown in the fridge.
- If making this recipe ahead of time, make the salad and the dressing separately (don’t toss). Toss the dressing in just before serving.
Nutrition
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Great recipe, but if using honey, it is NOT vegan. If making this for vegan friends use maple syrup, not honey!
Delicate and very healthy. Great pictures, too.
Scruptious
The presentation is beautiful and each ingredient is colorful and appealing. Yum
I enjoy every ingredient in this salad and think the presentation is beautiful as well as appealing. Yum