Name: Cold Asian Noodle Salad (Vegan, Gluten Free, Dairy Free)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb spaghetti (gluten free); 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); 1/3 cup peanut oil; 2 limes (juiced); 1 tablespoon sesame oil; 2 tablespoons Tamari or soy sauce; 2 cloves garlic (minced); 2 tablespoons honey or maple syrup; Crushed red pepper flakes to taste

This cold Asian noodle salad is loaded with vegetables and 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 healthy vegetables, and is naturally vegan and gluten free. Great for a healthy lunch or dinner that will hit the spot any time of year!

This Cold Asian Noodle Salad Is:

Refreshing
Crunchy
Tangy
Sweet & Salty
Packed with Flavor
Versatile: can be made with whatever ingredients you have on hand
Vegan, gluten free, and dairy free.

This is an excellent salad to make for a summer BBQ, backyard get together, or a holiday pot luck. There are so many healthy 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!

What’s In This Cold Asian Noodle Salad?

Spaghetti – you can use gluten free spaghetti or rice noodles if you are GF, or regular or whole wheat pasta if you aren’t gluten free.
Arugula or Fresh Spinach – for healthy greens with a bold crunch
Cabbage: I used both red and green, you can use whatever cabbage you have on hand
Cucumber: for freshness and a bight crunch
Carrots: shredded or spiralized
Avocado: for a creamy bit of healthy fat
Dressing: made with oil, fresh squeezed lime juice, tamari (or soy sauce if you aren’t gluten free), fresh garlic, honey or maple syrup, and crushed red pepper flakes to taste.

This recipe is super versatile. 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.

Also, this is a super budget friendly salad! A pound of pasta is about $1, cabbage is always on sale in my supermarket, and a lot of the dressing ingredients are pantry staples. You can easily make many portions of this salad for a few dollars. This cold Asian noodle salad is family friendly, and budget friendly.

How Do I Make This Vegan Asian Noodle Salad?

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 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!

Its 2020, and while we are not quite entertaining right now due to social distancing, I have been cooking up a storm at home. I been appreciating getting fresh produce more than ever, and have loved making so many fun new salads and dressings. As a natural sweetener in the dressing I usually use honey (because I’m a beekeeper, so I got plenty of it) but you can substitute in maple syrup or agave if you prefer. I can’t wait to be able to serve this at a large BBQ or gathering next year, when I can have ALL the friends and family over.

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.

Dietary Modifications

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).
If you aren’t vegan or vegetarian, you can add some cooked chicken 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.

Other favorite summer salads we love!

Caprese Pasta Salad with Pesto Vinaigrette (Vegetarian, GF, Vegan Option)

Thai Quinoa Cabbage Salad (Vegan, Gluten Free, Summer Side Dish)

Deviled Egg Salad (Keto, Vegetarian, Low Carb, Gluten Free)

Sweet Vinegar & Oil Coleslaw (Vegan, GF)

Spicy Peanut Sesame Noodles (Vegan Pantry Staple Recipe, Gluten Free)

As always, if you make this vegan cold Asian noodle salad be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!