• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Dizzy Cook

menu icon
go to homepage
  • Recipes
  • Migraine Diet
  • Cookbook
  • About
    • Contact
  • Subscribe
  • Vestibular Migraine
  • Natural Treatments
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Migraine Diet
    • Cookbook
    • About
      • Contact
    • Subscribe
    • Vestibular Migraine
    • Natural Treatments
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Gluten Free » Thai Noodle Salad with Sunflower "Peanut" Dressing

    Published: Jul 30, 2019 · Modified: Jul 16, 2020 by Alicia This post may contain affiliate links.

    Thai Noodle Salad with Sunflower "Peanut" Dressing

    Jump to Recipe Print Recipe
    Peanut and nut free, this Thai Vegan Noodle Salad with Sunflower Dressing is the perfect cool salad on a hot day. Loaded with veggies and tossed in a creamy sunflower seed butter sauce, it's a fresh take on takeout. #thainoodle #peanutfree #soyfree #allergyfriendly

    Peanut and nut free, vegan, and gluten free, this Thai noodle salad is the perfect cool salad on a hot summer day. It's loaded with vegetables and fresh herbs, then topped with a creamy, yet tangy, sunflower seed butter that's a substitute for "peanut" sauce. You'll love this allergy and migraine-friendly salad!

    The Best Sunbutter Search

    Sometimes I'll get comments about how someone hates sunflower seed butter and my first question is "how many have you tried?". Everyone has their favorite peanut butter, right? Some people like a smooth and creamy Skippy, while others are all about the chunky. And then there's the super healthy peanut butter your mom pushed at you while you were growing up that was mixed with chia or tasted like earth. And you'd watch your other 13 year old friends with their delicious Skippy sandwiches and be so jealous. Clearly this never happened to me. Clearly.

    It's the same with sunflower seed butters. Some are salted and super creamy. Others are creamy and a little sweet, but not salted at all. Some are chunky. And others taste that the crappy healthy peanut butter mentioned above...but worse. It all comes down to personal preference, and what I like you may totally hate. But I'm going to give you some recommendations anyway.

    Sunflower seed dressing being poured onto Thai noodle salad

    Sunflower Seed Butter Ranking

    Here's my very personal rankings from best to worst:
    1. Trader Joe's Sunflower Seed Spread (Yellow/Green Container) - This one is slightly salted (100mg) with no added sugar and my personal favorite. I literally eat it by the spoonfuls as a quick "breakfast" before a workout when I don't want to eat a full meal. It tastes like salted, toasted sunflower seeds to me.
    2. Sunbutter Organic - Sugar and salt free, yet super creamy and still has a hint of sweetness. I find this one best for baking and using in dessert recipes. It has zero sodium so you may need added salt when cooking. Because it doesn't have salt, I find it less appealing for snacking, but I love savory things.
    3. Trader Joe's Sunflower Seed Butter (Yellow/ Blue Container ) - Pinch of Yum claims this one is the best. To me, it's a little sweet. But it does seem to be a fan favorite.
    4. Sunbutter No Sugar Added - This one is slightly salted (130mg) and similar to Trader Joe's. I prefer that TJ's has less sodium, but a lot of people really enjoy this one.
    5. Once Again Sunflower Seed Butter Sugar & Salt Free - This is the one that tastes like a health food store. My mom loves it.

    Those are all the flavors I've tried so far. If you have any favorites that I didn't mention, or want to argue with me on my picks, just comment below.

    Other Recommendations

    Since this Thai noodle salad recipe doesn't use citrus juices, making it migraine diet safe, I love using pomegranate juice or tart cherry juice for the sauce. Even if you have no interest in a migraine diet, this is a change I encourage you to try! It adds the perfect amount of tangy flavor without it being too sweet and is a great way to mix up your traditional lime juice recipe. I used Trader Joe's Tart Cherry Juice for this recipe, but one without added sugar is fine.

    For the rice noodles, I used these gluten free noodles. And I love to use the Pretty Thai Sweet Chili Sauce on the side.

    For other vegetarian and vegan recipes, check out this link.
    And for more ideas on a vegetarian migraine diet, see this post.

    Overhead shot of vegan noodle salad with sunflower seed dressing, blue napkin, and salad tongs

    A thai noodle salad with lots of colorful veggies in a white bowl next to salad tongs and a sunbutter dressing

    Thai Noodle Salad with Faux "Peanut" Sauce

    Loaded with vegetables and tossed in a creamy and tangy sunflower seed dressing, these vegan Thai noodles are a perfect cold salad for a warm day. Gluten free, peanut, soy, and nut free.
    5 from 5 votes
    Print Pin Rate
    Course: Salad
    Cuisine: Thai
    Diet: Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian
    Prep Time: 25 minutes
    Chill Time: 30 minutes
    Total Time: 55 minutes
    Servings: 4 people
    Calories: 412kcal
    Author: Alicia

    Ingredients

    For the salad

    • 8 oz pad thai rice noodles
    • 1 ½ cups cabbage slaw mix
    • 1 red bell pepper, cut into thin strips
    • 2 green onions, chopped
    • ¼ cup cilantro, chopped
    • ¼ cup basil, chopped
    • ½ watermelon radish, or 2-3 small red radish, cut into strips

    For the sunflower seed dressing

    • ¼ cup sunflower seed butter
    • ¼ cup unsweetened pomegranate or tart cherry juice
    • 2-3 tablespoons distilled white vinegar
    • 2 tablespoons coconut aminos
    • 2 tablespoons sesame oil
    • 2 tablespoons honey
    • 2 teaspoons fresh grated ginger
    • 1 minced garlic clove
    • kosher salt and pepper to taste
    • sriracha or sweet chili sauce to taste (optional)

    Instructions

    • Cook the rice noodles according to package directions, drain, and run under cool water to cool down. If the noodles are sticking together, add a tiny bit of sesame oil and toss them in it.
    • While you're waiting for the noodles to cook, add the sunflower seed butter, juice, vinegar, coconut aminos, sesame oil, honey, ginger, and garlic to a food processor. Blend until totally smooth and creamy. Taste and add kosher salt and pepper, as needed. (This will vary as some sunflower seed butters are more salty or sweet than others). Set aside to let the flavors meld together, about 30 minutes.
    • Place the cooled noodles in a large bowl with slaw, chopped bell pepper, cilantro, basil, and radish. Chill everything for 30 minutes while you wait for the dressing to develop some flavor. Then add the dressing a little bit at a time, tossing everything together until it's dressed to your liking (you may have some leftover). Serve cold with sriracha and/or sweet chili sauce on the side.
    • This salad will keep in the fridge for 2 days.

    Nutrition

    Calories: 412kcal | Carbohydrates: 64g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 280mg | Potassium: 101mg | Fiber: 2g | Sugar: 10g | Vitamin A: 161IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!
    « Timolol Eye Drops for Migraine Prevention and Acute Treatment
    5 Tips for Visiting Disney World with Vestibular Migraine »

    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Wendy V says

      January 20, 2022 at 1:00 am

      5 stars
      This looks a lot like a fresh quinoa salad that I used to make before the migraine diet. I am excited to try this one with quinoa instead of the rice noodles!

      Reply
      • Alicia says

        January 21, 2022 at 10:19 am

        It's really good with quinoa and kale mixed together!

        Reply
    2. Katie S says

      February 20, 2020 at 8:16 pm

      5 stars
      Oh my word. This is the most amazing meal! Thank you!

      Reply
    3. Morgan says

      November 03, 2019 at 9:48 pm

      5 stars
      One of my favorite meals to make! The dressing smells and tastes amazing.

      Reply
    4. Susan Robinson says

      August 10, 2019 at 7:06 pm

      5 stars
      Wow, I really loved this. Made a delicious light summer meal. I was so impressed with the dressing flavors. I’m planning to eat again tomorrow with some grilled shrimp added.

      Reply
      • Alicia says

        August 11, 2019 at 7:15 pm

        That sounds delicious adding shrimp! I agree, I think I could put the dressing on a regular salad too and be very happy. 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Beef Stew Recipe without Wine
    • Lazy Lasagna
    • No Tomato Chili (Texas-Style)
    • Anti-Inflammatory Smoothie
    • Air Fryer Flank Steak

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Healthy New Year Recipes

    • Stir Fry Without Soy Sauce
    • Beef Protein Bowl
    • Mediterranean Baked Halibut
    • Dutch Oven Pot Roast (Wine-Free)
    • Baked Chicken Kabobs
    • Chicken and Brown Rice Soup

    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Beef Stew Recipe without Wine
    • Lazy Lasagna
    • No Tomato Chili (Texas-Style)
    • Anti-Inflammatory Smoothie
    • Air Fryer Flank Steak

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Healthy New Year Recipes

    • Stir Fry Without Soy Sauce
    • Beef Protein Bowl
    • Mediterranean Baked Halibut
    • Dutch Oven Pot Roast (Wine-Free)
    • Baked Chicken Kabobs
    • Chicken and Brown Rice Soup

    Footer

    ↑ back to top

    About

    • About Me
    • My Story
    • Resources
    • Privacy Policy
    • Disclaimer & Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Instagram
    • Facebook
    • Pinterest
    • YouTube
    • Twitter

    Copyright ©  2023 TheDizzyCook