thai noodle salad

Thai Noodle Salad with Walnut Butter

This Thai Noodle Salad recipe is a healthy vegetarian lunch recipe to take to work! It can be eaten cold, is made with a creamy walnut butter sauce, and can be served with chicken or other protein for more staying power!

Prep: 25Cook: 5Total: 30
Yield 6-8 servings 1x


For the salad:

  • 6 oz dry noodles (soba, ramen, rice)
  • 1 red pepper, thinly sliced
  • 3 cups red cabbage, thinly sliced
  • 1 large carrot, thinly sliced
  • 1/2 cup cilantro, roughly chopped
  • 1/4 cup toasted walnuts

For sauce:

  • 1/2 cup walnut butter (see notes for instruction)
  • 1/3 cup lime juice
  • 1 clove garlic
  • 1/4 cup soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp sriracha
  • 2 tbsp honey


  1. Cook noodles according to package, rinse and set aside.
  2. Prepare sauce by whisking all of the ingredients together in a bowl.
  3. Add noodles, sliced veggies, cilantro, and toasted walnuts to another large bowl.
  4. Pour sauce on top of noodle and veggie bowl and toss till fully coated.
  5. Add sesame seeds on top if desired!
  6. Serve cold.


For walnut butter: blend toasted walnuts in a food processor until creamy. This process can take upwards of 10 minutes to get very creamy walnut butter.

Author: ErinCategory: dinner, vegetarianMethod: stoveCuisine: thai