Fall 2025
Cold Thai Noodle Salad
A Fresh Take on Fall Flavor
Nutritional Benefits of Key Ingredients
Purple Cabbage – Beautifully vibrant and crunchy, purple cabbage is rich in anthocyanins and vitamin C. It supports immune function and has anti-inflammatory properties, making it a fall produce powerhouse.
Carrots – Loaded with beta-carotene (vitamin A), carrots help support eye health and provide natural sweetness and crunch.
Bell Peppers – High in vitamin C and antioxidants, red and yellow bell peppers add flavor, hydration, and a pop of color to any dish.
Edamame – These little green gems are full of plant-based protein, fiber, and iron. They help you feel full and energized, without weighing you down.
Cilantro – Bright and herbaceous, cilantro adds a fresh finish and may aid in digestion and detoxification.
Peanut Butter – Natural peanut butter offers heart-healthy fats, protein, and magnesium. It’s the base of a creamy, crave-worthy sauce that ties it all together.
Ingredients
12 oz dry noodles (rice noodles, soba, vermicelli, etc.)
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 cups shredded purple cabbage
2 cups shredded or grated carrots
4 scallions, sliced
1 cup shelled edamame, defrosted
½ cup chopped fresh cilantro, for garnish
Optional Add-ins
½ cup crushed or chopped peanuts
Fresh lime wedges
Protein of choice (tofu, grilled chicken, shrimp, etc.
Peanut Sauce
¾ cup natural peanut butter (just peanuts + salt)
3 Tbsp low-sodium soy sauce or tamari
1–2 Tbsp maple syrup (to taste)
1 Tbsp toasted sesame oil (optional for sesame flavor)
2 Tbsp rice vinegar
½ cup warm water (more as needed for desired consistency)
½ tsp ground ginger
2 garlic cloves, minced
1 Tbsp fresh lime juice
¼–½ tsp red pepper flakes (adjust to your spice comfort zone)
Directions
1. Cook the Noodles
Bring a large pot of salted water to a boil. Cook noodles according to package instructions. Once done, rinse under cold water and drain well.
2. Prep the Veggies
Wash and slice all your produce into thin, noodle-like strips for optimal texture and even mixing.
3. Make the Sauce
In a bowl, whisk together peanut butter, soy sauce, maple syrup, sesame oil (if using), vinegar, ginger, garlic, and lime juice. Slowly add warm water while whisking until you reach a smooth, pourable consistency. Taste and adjust as needed.
4. Toss the Salad
In a large bowl, combine noodles, veggies, and half the sauce. Toss gently until evenly coated. Add more sauce as desired.
5. Garnish & Serve
Top with chopped cilantro, scallions, optional peanuts, and a squeeze of lime. Add your protein of choice if using. Serve chilled or at room temperature.
Tips & Substitutions
You can use any kind of noodle for this dish—rice noodles, soba, or even spaghetti.
This recipe is super flexible—add any veggies you have on hand or boost the protein with tofu, tempeh, chicken, or chickpeas.
Stores well for up to 5 days in the fridge—making it perfect for meal prep!
Serves: 4 | Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min
