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+ servings
5 from 4 votes
A thai noodle salad with lots of colorful veggies in a white bowl next to salad tongs and a sunbutter dressing
Peanut-Free Vegan Thai Noodle Salad
Prep Time
25 mins
Chill Time
30 mins
Total Time
55 mins
 

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.

Course: Salad
Cuisine: Thai
Keyword: Peanut Free, Sunflower Seed Dressing, Thai Noodle Salad, Vegan
Servings: 4 people
Author: The Dizzy Cook
Ingredients
For the salad
  • 8 oz pad thai rice noodles
  • 1 1/2 cups cabbage slaw mix
  • 1 red bell pepper, cut into thin strips
  • 2 green onions, chopped
  • 1/4 cup cilantro, chopped
  • 1/4 cup basil, chopped
  • 1/2 watermelon radish, or 2-3 small red radish, cut into strips
For the sunflower seed dressing
  • 1/4 cup sunflower seed butter
  • 1/4 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
  1. 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.

  2. 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.

  3. 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.

  4. This salad will keep in the fridge for 2 days.