Vegan Rainbow Noodle Salad Vegan Rainbow Noodle Salad
Prep 15 minutes
Total 25 minutes
US | Metric
Vegan Rainbow Noodle Salad
With a homemade peanut dressing

This vibrant, plant-based noodle salad is light, fresh and packed with veggies. It’s absolutely delicious, so easy to throw together and requires no cooking, aside from boiling the noodles. It’s also great for meal prepping as it keeps well in the fridge for 3 to 4 days. 

  • 75 g red cabbage, thinly sliced
  • 75 g cavolo nero (Tuscan kale) or regular kale, ribs and stems removed, leaves thinly sliced
  • 4 spring onions, thinly sliced
  • 1 medium carrot, cut into thin matchsticks
  • 1 bell pepper, cut into thin matchsticks
  • ½ cucumber, cut into thin matchsticks
  • 1 large handful fresh coriander, roughly chopped
  • 250 g dry flat rice noodles (pad thai-style noodles)
For the dressing:
  • 50 g roasted, unsalted peanuts, crushed or finely chopped
  • 3 tbsps light soy sauce
  • 2 tbsps toasted sesame oil
  • 2 tbsps sriracha
  • 1 tbsp sugar
  • 1 lime, juice only
  • ½ orange, juice only


  1. Prep the red cabbage, cavolo nero, spring onions, bell pepper, cucumber and fresh coriander and place them in a large bowl. 
  2. Boil the noodles according to the package instructions. Drain, rinse well under cold water and drain again. 
  3. While the noodles are cooking, combine the dressing ingredients in a small bowl.
  4. Season the veggies with salt and pepper and toss to coat. Add the noodles and dressing and toss well to coat. Serve and enjoy or pack in airtight containers and enjoy throughout the week.