This Asian noodle salad is a fresh, crunchy dish made with rice noodles, cabbage, colorful vegetables, and a tangy sesame-ginger dressing. The perfect side dish for summer gatherings, BBQ’s, or meal prep. Vegan and GF.
I took this dish to a cookout last year to ensure that I would have something yummy to eat. Needless to say, all of my carnivore friends fell in love with this vegan dish. It is now requested at all gatherings and potlucks. Kudos!
This Asian Noodle Salad is 80% veggies and 20% rice noodles - the perfect balance of fresh, crunchy, and satisfying. It’s an older recipe that needed some fresh photos (formerly Asian Cabbage Noodle Salad).
Packed with colorful vegetables and tossed in a bright sesame ginger dressing, this is one of my favorite noodle salads, not only because it tastes amazing, but because it's nourishing, easy to make ahead, and keeps well in the fridge. Perfect for meal prep, weekday lunches, or meals on the go.
To turn this into a complete meal, add a little protein: crispy tofu is my favorite, but leftover rotisserie chicken works beautifully too. Either way, you'll love how light, refreshing, and flavorful this salad feels.
Why you’ll love this Asian Noodle Salad recipe!
Packed with nutritious vegetables! This recipe offers a great opportunity to get a variety of vitamins, antioxidants, and minerals, since it is heavier on veggies than on noodles! Let the farmers’ market inspire you, or use up whatever extra veggies you have in the fridge.
Adaptable! Add tofu, chicken, or any other favorite protein to give the salad a little extra oomph! Mix and match your veggies as you’d like.
Perfect for meal prep and packable lunches. This cold Asian noodle salad keeps getting better in the fridge, making it a great recipe to prep in advance and enjoy throughout the week for grab-and-go lunches, picnics, or a potluck!
Asian Noodle Salad Recipe Ingredients
- Rice vermicelli noodles - The light, delicate base of the salad, soaking up the flavorful dressing while keeping the dish fresh and refreshing.
- Shredded cabbage - Adds crunch, color, and texture. A mix of purple, green, and Napa cabbage creates a beautiful balance and keeps the salad crisp.
- Fresh vegetables - A colorful combination of snow peas, bell peppers, edamame, bok choy, and carrots adds freshness, nutrients, and a satisfying crunch. Use whatever seasonal vegetables you have on hand.
- Scallions and red onion - Bring a fresh, savory bite and a little sharpness to balance the sweet and tangy dressing.
- Fresh cilantro - Adds bright herbal flavor and that fresh finish that makes this salad feel vibrant.
- Optional protein (crispy tofu or rotisserie chicken) - Makes the salad more filling while keeping it an easy, versatile meal. Crispy tofu adds great texture, while leftover chicken makes it extra convenient.
- Asian Dressing - Olive oil, toasted sesame oil, rice vinegar, maple syrup (or honey), soy sauce, fresh ginger, salt, and Sriracha - a bright, tangy dressing with layers of savory, sweet, and nutty flavor. Toasted sesame oil adds richness, ginger brings warmth, and Sriracha adds optional heat.
- Toasted sesame seeds and roasted peanuts - Add a final layer of crunch and nutty flavor that makes the salad extra satisfying.
Variations
- If short on time, use store-bought, pre-shredded cabbage to save time.
- Add other raw shredded veggies (like shredded carrots, bell pepper, cucumber, or snow peas).
- Add chicken instead of tofu. Use this Chinese chicken recipe!
How to Make The Best Asian Noodle Salad
1. Prep the noodles. Soak the noodles in a large pot or baking dish with boiling water poured over top. Once al dente, strain.
2. Cook the protein, if using. Make the crispy tofu or other protein of choice.
3. Whisk the dressing. In a small bowl, whisk together the olive oil, toasted sesame oil, rice vinegar, maple syrup, soy sauce, ginger, salt, and Sriracha.
4. Assemble the salad. Add the veggies, rice noodles, scallions, red onion, and cilantro to a large bowl and toss.
5. Dress the salad and add protein. Add the dressing and protein (or serve on top) to the bowl and toss.
6. Taste and adjust. Taste the salad, adding more salt or Sriracha as needed.
7. Garnish and serve. Sprinkle sesame seeds, roasted peanuts, and sprouts (or more scallions and cilantro) over the top.
Chef’s Tips
- Achieve perfectly textured noodles. Rice vermicelli can go from perfectly tender to mushy very quickly. Check them frequently and rinse with cold water as soon as they are al dente.
- Drain the noodles thoroughly. Excess water can dilute the dressing and make the salad soggy. A good shake in the colander helps remove any lingering moisture.
- Keep the vegetables thinly sliced. Finely shredded vegetables create the best texture and allow the dressing to coat every bite evenly.
- Dress the salad shortly before serving for maximum crunch. If serving at a gathering, toss with the dressing 15-30 minutes before serving so the flavors meld while the vegetables stay crisp.
- Save some dressing for later. The noodles absorb dressing as they sit, so an extra splash before serving leftovers helps refresh the salad.
- Add protein separately for meal prep. If preparing lunches for the week, store tofu or chicken separately and add just before serving to maintain the best texture.
- Let the salad rest briefly. Allowing it to sit for 10-15 minutes after tossing helps the noodles absorb the flavorful dressing.
Serving Suggestions
Top with sesame seeds, scallions, sprouts, and cilantro. Add crunchy roasted peanuts! Serve with Crispy Tofu, Sticky Glazed Tofu, Baked Miso Tofu, Chinese Chicken, or Shredded Chicken.
Storing Asian Cabbage Noodle Salad
Store leftovers in an airtight container in the refrigerator for up to 4 days. Before serving leftovers, toss with extra reserved dressing or a splash of rice vinegar, soy sauce, or sesame oil. Store tofu separately, but if using chicken, store it directly with the salad.
More Asian Noodle Salads
After you try this Asian Noodle Salad recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Asian Noodle Salad Recipe
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Gluten Free, Main Salad- Vegan
- Method: tossed
- Cuisine: Asian
- Diet: Vegan
Description
A healthy, delicious recipe for Asian Noodle Salad packed with veggies, vermicelli rice noodles, and crispy tofu ( or chicken) that can be made ahead- perfect for meals on the go or workweek lunches! Vegan and GF adaptable.
Ingredients
- 4 ounces vermicelli rice noodles
- 4 cups shredded cabbage (purple, green, napa, or a mix)
- 4 cups chopped veggies (snow peas, bell pepper, edamame, bok choy, shredded carrots)
- 4 scallions, sliced at a diagonal
- 1/8–1/4 cup finely sliced red onion
- 1 bunch cilantro (chopped)
- optional: 12–16 ounces crispy tofu, or leftover rotisserie chicken
Optional Garnishes: 2- 3 tablespoons toasted sesame seeds, ¼ cup roasted peanuts
Asian Dressing:
- 1/4 cup olive oil
- 2 tablespoons toasted sesame oil
- 1/3 cup rice wine vinegar
- 2 tablespoons maple syrup (or honey)
- 2 teaspoons soy sauce or gluten-free liquid aminos
- 1 teaspoon ginger, grated (or ginger paste)
- 1 teaspoon salt, more to taste
- 1 teaspoon Sriracha (optional, more to taste)
Instructions
- Soak noodles in boiling water until al dente. Strain.
- Make protein if using. Cook the crispy tofu and set it aside.
- Dressing. Whisk the dressing ingredients together in a small bowl.
- Combine. Place the veggies, rice noodles, scallions, red onion, and cilantro in an extra large bowl and give a toss.
- Dress. Add the dressing and protein to the salad (or serve it on top) and toss well.
- Taste and adjust salt and Sriracha to taste.
- Garnish. Sprinkle with sesame seeds, roasted peanuts, and sprouts if using.
Notes
Tofu: If adding tofu, you can purchase pre-baked tofu or make our crispy tofu with salt and pepper, or this Sticky Glazed Tofu. Or make our baked miso tofu.
If baking, I use a marinade of equal parts soy sauce ( or GF liquid Amino) and either sesame oil or olive oil. Cut into cubes. Toss lightly with marinade. Bake on parchment in a 400F oven for 25-35 minutes, until a little crispy. Add a little sriracha or chili flakes to the marinade if you like, for heat.
If using chicken, leftover rotisserie would work great here, shredded into small bites-or this simple seared chicken breast.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 7.1 g
- Sodium: 481.6 mg
- Fat: 13.9 g
- Saturated Fat: 1.8 g
- Carbohydrates: 22.6 g
- Fiber: 2.8 g
- Protein: 5.3 g
- Cholesterol: 0 mg
This is a visually beautiful and appetizing salad for both vegans and non vegans. Thank you for the recipe.
Glad you enjoyed Lisa!
What a hit! Incredible flavors and textures, and visually beautiful as well!
Glad you liked this one Wendy!
Wow. This was so delicious! I added your baked tofu in ginger sesame marinade. For the veggies, I used bell peppers and cucumber and to keep it easy, used a bag of pre-made cabbage slaw. It was so flavourful. I’ll definitely be making it again. Love how easy it is to make, too. Thank you
Glad you gave it a try Kelly!
I made this the other night for friends and we all raved about it. Made it again the next week for my kids and they loved it too! Thank you!
Wonderful to hear Christina!
Tried it tonight and it was lovely and light in the heat. We were impressed, we counted 14 different plants in ours! Used a diced Serrano instead of sriracha and loved it. Recommend, but be warned it makes a massive amount! I think I’d like mandarin oranges in it too.
Glad you enjoyed this Brenda! Love your add in’s.
Loved the flavors, loved the crunch, great salad. Didn’t change a thing. I’m already planning a meal I’m having for friends and this salad will be concluded. Thank you for all the yumminess.
Great to hear Linda!
I forgot to put the 5-star rating on my previous review! It deserves all five!
We really appreciate this Cheryl!
I looooove this salad! The ingredients are simple and nutritious and the flavors are balanced and DELICIOUS! I want to eat this every day. I made it with tofu and it was a fabulous summer meal. What a wonderful recipe! Thanks so much!
Glad you gave it a try Cheryl!
This is so good! The sauce is heavenly. I made mine with a broccoli and carrot slaw, plus snap peas and crispy tofu. So good!
Awesome Angeli, happy you enjoyed!
Made this salad for Father’s Day…it was really good. Added color, flavor and something different to the menu and plate. The dressing is really delicious! Thanks for sharing.
Happy you enjoyed Kara!