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This Thai noodle salad is full of sweet mangos, snow peas, red pepper, loads of fresh herbs, and the most delicious creamy sesame ginger dressing. It's a cold pasta salad that keeps well for quick lunches or to take on a picnic. You'll love it!
Turn this salad into a filling meal with a side of juicy baked chicken thighs or grilled pork chops. And if you love Thai noodle recipes, also try our Thai peanut noodle salad with feta peanut dressing.
Thai noodle salad
If you're a carb-salad lover but also want to keep things light and fresh then this one is for you.
Gluten-free (and often no-cook) rice noodles join the party with lots of sweet mangos, crispy red pepper slices, snap peas, and cabbage, and a few handfuls of fresh herbs.
What brings this magical summer salad all together is a creamy sesame ginger dressing that is just. so. good.
Is this a meal prep noodle salad?
Yes! While we like this best the day it is made, we love having extra on hand for quick lunches throughout the week. It will keep well for 3-4 days in your fridge.
What to serve with Thai noodle salad
Season the sesame ginger dressing so that it is slightly saltier than you think it should be. Once it mixes with the noodles and veggies it will taste perfectly seasoned.
- 8 ounces rice noodles
- 2 yellow mangos (or 1 globe mango, diced)
- 1 red pepper (thinly sliced)
- 2 cups snow peas (cut into bite-sized pieces)
- 2 cups cabbage (thinly sliced)
- ¼ cup EACH: chopped cilantro, mint, and Thai basil (see notes)
- ¼ cup cashews or peanuts (we love wasabi or spicy cashews)
Sesame Ginger Dressing
- ¼ cup cooking oil
- 3 tablespoons EACH: sesame oil, rice wine vinegar, and soy sauce (gluten-free, if needed)
- 2 tablespoons EACH: tahini and honey (can sub maple syrup)
- 1 tablespoon finely minced ginger
- 2 cloves garlic (minced)
- ½ teaspoon salt
- Cook the rice noodles according to the package directions. (see notes) Once cooked, drain them in a colander then cool them under cold tap water. Set them aside to drain completely.8 ounces rice noodles
- In a small bowl, whisk the dressing ingredients.¼ cup cooking oil, 3 tablespoons EACH: sesame oil, rice wine vinegar, and soy sauce (gluten-free, if needed), 2 tablespoons EACH: tahini and honey, 1 tablespoon finely minced ginger, 2 cloves garlic, ½ teaspoon salt
- Place the cooked rice noodles and all the remaining ingredients into a large salad bowl. Pour the dressing over the top and toss until the noodles are well coated and everything is mixed together.2 yellow mangos, 1 red pepper, 2 cups snow peas, 2 cups cabbage, ¼ cup EACH: chopped cilantro, mint, and Thai basil (see notes), ¼ cup cashews or peanuts
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.