Asian noodle salad made with cucumbers, rice noodles, mint + cilantro and topped with a creamy almond ginger dressing. Ready in 30 mins. 
Asian noodle salad that’s creamy, fast to make, and vegan and gluten-free too? 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.
If you loved this check out these other Asian inspired salad recipes:
- Asian Vegan Sesame Noodles with Cucumber and Herbs {GF, DF, Vegan}
- Cucumber Ribbons with Lemongrass Dressing {GF, DF, Vegan}
- Asian Vegan Cucumber Rolls Recipe {GF, DF}
- Vietnamese Summer Roll Salad {GF, DF}
How to make Asian noodle salad
- 2 long English cucumbers peeled
- 3-4 ounces spaghetti style rice noodles
- handful mint chopped
- handful cilantro chopped
- 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
- 2-4 tablespoons black sesame seeds
- 1/4 cup roasted crushed peanuts
- additional Sriracha or chili garlic sauce
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Using the thinnest blade on a spiralizer, spiralize the cucumbers into thin noodles.
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Cook rice noodles according to package directions.
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Mix rice noodles with cucumber noodles, cilantro and mint in a large bowl.
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In a small bowl combine the dressing ingredients and mix until smooth.
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Serve salad topped with dressing and with black sesame seeds and peanuts as a garnish.
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To add more spice serve with Sriracha or chili garlic sauce.
If the dressing is too thick, dilute it with a bit of hot water until desired consistency is reached.
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Sarah @ Champagne Tastes says
I haven’t tried a spiralizer yet.. I’m so behind the times!!!
Kavey says
I really like the look of this dressing, such a flavour bomb but still healthy too.
Vicky says
Thanks so much ! The dressing is the best!
Ali Randall says
The salad looks amazing. I have a new spiralizer I’ve been dying to use. I think I just found my recipe. Can’t wait to give this dish a try.
Vicky says
You have to got to start using the Spiralizer – it’s the best and so fun!
Lynn | The Road to Honey says
Yes, Yes, Yes. . . those are truly the happiest cucumbers I have ever seen. Sadly, my spiralyzer is sitting buried in a storage cabinet offsite somewhere. It was only supposed to be there 2 months. . .but it seems our “temporary” situation has become a little more permanent than anticipated. I’m contemplating buying the spiralyzer attachment for my kitchenaid and calling it a day. Especially now that I am seeing this salad. It looks phenomenal.
Vicky says
Thanks so much! Happiest cucumbers ever indeed! You need to get that Spiralizer out of storage — I am obsessed with it currently!
jehan says
My kids would love this , they love cucumbers to crunch on while having their lunch. I need to find out if the spiralizer is available here, it looks fun enough to be used by the kids. gorgeos photos by the way.
Vicky says
Yes I feel like kids would have so much fun using a spiralizer – I mean I have a blast with it : )
Kelly says
Made this last night. Unfortunately, I didn’t think I had a spiralizer until after shredding the cucumber with my mandolin! None the less, the ingredients were tasty. I added some edamame to this for some extra protein. My girlfriend and I both thought that the dressing needed some sweetness. It tasted like peanut butter and chili garlic- not much to it which was surprising considering all of the ingredients. We added about 2 tbls honey and it was perfect!
Great recipe and really light and refreshing. Would make this again. 🙂
Vicky says
Love the addition of edamame! Glad to hear the addition of honey turned the dressing around for you! I personally have always loved the dressing as is, but of course any alterations can be made to suit your taste!
Becky says
Has anybody tried this with peanut butter instead of almond butter? Do you think that would overwhelm the flavors of the other dressing ingredients?
Vicky says
I think this would work well with peanut butter too. I personally always prefer almond butter to peanut butter, but if you’re the opposite I am sure you would enjoy this dressing made with peanut butter instead, just taste it when it’s done to adjust the quantities of any of the other ingredients if needed.
Amy says
It looks tasty. I must try to cook this noodle salad!
sad and hungry says
Made this with my friend. Followed all instructions and was tasteless, had to throw it out and order in thai food. Followed directions to the tee, however, was severely sub-par.
Vicky says
So Sorry to hear that Katherine. Not quite sure what could have happened — I’ve made this recipe a handful of times and always love it, so I’m sorry to hear you weren’t a fan!
J says
Made this today. Full of tons of flavor with just a bit of spice, really lovely. The crunch of the cucumber with the soft noodle was great too. Really loved it and will definitely add it to our rotation. Thank you!!
Vicky says
Thanks! One of my favorite recipes : )
Dylan M says
Oh my god! I’m really surprised for the commenter that tried this and found it flavorless; I made it last night and it is chock full of delicious flavor, and so easy to adjust based on your taste (want it spicier? add more of the garlic chili sauce, what it sweeter, add more almond butter or a squeeze of honey, etc). It was so good that today for lunch (since there were no leftovers) I used the rest of the ingredient leftovers to make another batch. Which I also finished. Thank you so much!
Vicky says
So happy to hear you enjoyed my recipe!
Dylan M says
Okay, I guess it’s time to leave a comment, even if it’s never seen, because I’ve made this SIX times since finding this recipe and I am in love. As is it’s delicious, and it’s easy to tweak for taste for beginners if you want to switch it up. THANK YOU
Vicky says
Thank you so much for your comment! So happy to hear you enjoyed my recipe : ))