Cold Noodle Salad with Avocado

gluten free pasta salad rice noodle recipe asian spring roll salad recipe with avocado arugula cabbage carrots in a lime dressing

4.91 from 11 votes

Cold Noodle Salad with Avocado

This 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.

Prep Time15

Cook Time10

Total Time25

Course: Pasta, Salad

Cuisine: American, Asian

Servings: servings

Calories: 329kcal

Author: Kelly Jensen

Cost: $3

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

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).

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.

Nutrition