Low Sodium Thai Noodle Salad Recipe

This crunchy, creamy Low Sodium Thai Noodle Salad Recipe is made with rice noodles, fresh vegetables, and unsalted peanut butter and ready in 25 minutes. Tossing the cold noodles and crisp vegetables into the thick, aromatic peanut dressing coats everything perfectly. I love making a big batch of this for quick weekday lunches.

Try More Salad Recipes:

• Low Sodium Thai Mango Salad Recipe
• Low Sodium Waldorf Salad Recipe
• Low Sodium Tomato Salad Recipe

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Why You Will Love This Low Sodium Thai Noodle Salad Recipe:

• Explosion of Fresh Flavors: By using aromatic ingredients like fresh lime juice, ginger, garlic, and cilantro, this salad delivers a massive flavor punch that proves you don’t need high salt levels for a delicious meal.
• Nutrient-Dense and Vibrant: This recipe is a “rainbow in a bowl,” packed with crunchy bell peppers, shredded carrots, and crisp cabbage, providing a wide array of vitamins and antioxidants.
• Heart-Healthy Choice: Designed specifically to be low-sodium, it uses clever swaps like coconut aminos or low-sodium tamari, making it an excellent option for those monitoring their salt intake.
• Satisfying Crunch and Texture: The combination of soft rice noodles, crisp raw vegetables, and a sprinkle of crushed peanuts creates a multi-layered eating experience that is never boring.
• Perfect for Meal Prep: This salad actually holds up incredibly well in the fridge; the noodles and veggies absorb the dressing over time, making it a fantastic grab-and-go lunch.
• Naturally Vegan and Gluten-Free: Since it primarily uses rice noodles and plant-based ingredients, it is a versatile dish that can accommodate almost any guest’s dietary needs.
• Light but Filling: While it feels refreshing and light—perfect for warm weather—the healthy fats from the peanut-based dressing keep you satisfied for hours.

Low Sodium Thai Noodle Salad Ingredients

For the Salad:

• 8 oz brown rice noodles
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1/2 cup shelled edamame
• 1/4 cup unsalted roasted peanuts, chopped
• 1/4 cup fresh cilantro, chopped

For the Dressing:

• 1/3 cup creamy unsalted peanut butter
• 2 tbsp coconut aminos
• 2 tbsp rice vinegar
• 1 tbsp fresh lime juice
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tsp fresh ginger, grated
• 1 clove garlic, minced

How To Make Low Sodium Thai Noodle Salad

1. Cook the Noodles: Boil the rice noodles according to package directions, then rinse immediately under cold water and drain well.
2. Whisk the Dressing: In a small bowl, whisk together the peanut butter, coconut aminos, rice vinegar, lime juice, sesame oil, honey, ginger, and garlic.
3. Chop the Vegetables: Slice the cabbage, carrots, and bell pepper into thin, uniform strips for an even texture.
4. Combine and Toss: Add the cooled noodles, prepared vegetables, and edamame to a large mixing bowl. Pour the peanut dressing over the top and toss to coat fully.
5. Garnish and Serve: Top the mixed salad with chopped unsalted peanuts and fresh cilantro right before serving.

Recipe Tips

• Thin the dressing: If your peanut butter is very thick, add warm water one tablespoon at a time until the dressing is pourable.
• Rinse noodles thoroughly: Rinsing the rice noodles in cold water immediately stops the cooking process and prevents them from sticking together.
• Check your peanut butter: Make sure the only ingredients on the label are peanuts to keep the sodium count strictly controlled.

What To Serve With Thai Noodle Salad?

To complement the bright, nutty flavors of this Thai noodle salad, serve it with chicken satay skewers or grilled shrimp for added protein. Fresh spring rolls filled with herbs and tofu make for a light, crunchy side. For a savory contrast, crispy Thai fish cakes or chicken wings with a sweet chili dipping sauce work beautifully. To add a refreshing finish, a side of chilled cucumber salad or a simple miso soup rounds out the meal perfectly.

How To Store Leftovers Thai Noodle Salad?

Store leftover salad in an airtight container in the fridge for up to 4 days. Keep the dressing separate if making ahead to prevent the vegetables from getting soggy.

Can I Reheat Leftovers Thai Noodle Salad?

Whether you can reheat this salad depends on how you prefer your noodles, but generally, it is best served cold or at room temperature.

FAQs

Can I use a different type of noodle? Yes, soba noodles or whole wheat spaghetti work well. Just check their labels for added sodium.

Is coconut aminos truly low sodium? Coconut aminos has significantly less sodium than traditional soy sauce. It usually contains around 90mg per teaspoon compared to soy sauce’s 300mg.

Can I make this nut-free? Absolutely. Substitute the peanut butter with sunflower seed butter and omit the chopped peanuts on top.

More Salad Recipes:

• Low Sodium Watermelon Salad Recipe
• Low Sodium Thai Crunch Salad Recipe
• Low Sodium Egg Salad Recipe

Low Sodium Thai Noodle Salad Recipe Nutrition Fact

• Calories: 380
• Total Fat: 16g
• Saturated Fat: 3g
• Cholesterol: 0mg
• Sodium: 140mg
• Total Carbohydrate: 52g
• Protein: 12g