Vegan + GF Asian noodle salad made with cucumbers, rice noodles, mint + cilantro and topped with a creamy almond ginger dressing. Ready in 30 mins.
You’re going to have to drop everything that you’re doing right now and make this Asian noodle salad immediately.
I mean forget any other recipe I’ve ever posted on here and let’s only focus on this Asian noodle salad with cucumbers, rice noodles, cilantro and mint. And the greatest creamy ginger almond dressing ever.
This is the salad I’ve been waiting my entire life for. I could eat this by the bucket and still want more.
If you don’t have a spiralizer I highly highly recommend investing in one. I just recently bought the Brieftons 5 blade spiralizer and yes I know I’m about 2+ years late to the spiralizer train but now that I’m on it, I am obsessed.
Not only is the spiralizer pretty much the funnest kitchen gadget ever – I mean I feel like I’ve been transported to childhood joy levels – if only you could see my happy smiling face when I’m turning the handle to see long and vibrant cucumber noodles coming out the other side.
You know how as a childhood even the most basic things amaze you, and make your face light up? Well that’s me with the spiralizer, happily spiraling away. And I need to share this happy experience with everyone.
And spiralized noodles just look happy to – see image above. Are those happy cucumbers over there or what? And even happier when mixed in with the rice noodles, cilantro and mint.
I made this salad for the first time when visiting my cousin in Canada and we were both instantly obsessed. This went down perfectly with our multiple rounds of bloody Caesars. I got to see a spiralizer in action with her for the first time and quickly made up my mind that I needed this kitchen gadget in my life. Thanks to Amazon prime it was on my doorstep within 2 days (which was really the longest I could wait).
Now we already know I am deeply in love with all Asian flavors and Asian noodle salads are my jam, whether the noodles are spiralizer, peeled, etc – before spiralizer the best I could do was Vegan Asian cucumber carrot ribbon salad with ginger carrot sesame dressing, and vegan Asian noodles with carrots and tahini sauce.
No more vegetable ribbons though, thanks for all your hard work veggie peeler. Now I want all my veggies in the shape of noodles.
This Asian noodle salad has all of my favorite flavors. The cucumbers add an incredibly fresh taste, while the rice noodles add a bit more substance. The cilantro + mint also add an amazing kick of fresh herb flavors. The dressing is made with almond butter, ginger, limes, sesame oil, tamari and chili garlic sauce.
All my favorites. I pretty much spend my days grating ginger since I find the need to add it to absolutely everything. Good thing it’s amazingly healthy for you so I only feel good about eating it in large doses.
The dressing is all whisked together until smooth and the noodle salad is serve with the rich and creamy dressing as well as a garnish of crushed toasted peanuts and black sesame seeds.
If you like your food extra spicy add in a dollop of Sriracha or chili garlic sauce on top.
This Asian noodle salad recipe is hands down my new favorite lunch/dinner/snack, you name it. It comes together in under 30 minutes, is vegan + gluten-free and packed full of light and refreshing flavors while being hearty enough for a full meal.
I already have a huge bowl of this patiently waiting for me in the fridge, so if you don’t mind, I’m off for yet another big bowl of my Asian noodle salad with ginger almond dressing.
Vegan + GF Asian noodle salad mad with cucumbers, rice noodles, mint + cilantro and topped with a creamy almond ginger dressing. Ready in 30 mins.
20 minPrep Time
5 minCook Time
25 minTotal Time
- 2 long English cucumbers, peeled
- 3-4 ounces spaghetti style rice noodles
- handful mint, chopped
- handful cilantro, chopped
- "!For the Dressing:"
- 3 tablespoons almond butter
- 1 tablespoon minced ginger
- 1 lime, zested and juiced
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sesame oil
- 3-4 teaspoons tamari
- 2 teaspoon chili garlic sauce
- "!For Garnish:"
- 2-4 tablespoons black sesame seeds
- 1/4 cup roasted crushed peanuts
- additional Sriracha or chili garlic sauce
- Using the thinnest blade on a spiralizer, spiralize the cucumbers into thin noodles.
- Cook rice noodles according to package directions.
- Mix rice noodles with cucumber noodles, cilantro and mint in a large bowl.
- In a small bowl combine the dressing ingredients and mix until smooth.
- Serve salad topped with dressing and with black sesame seeds and peanuts as a garnish.
- To add more spice serve with Sriracha or chili garlic sauce.
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