Home > Recipes > Simple Vegan Asian Rice Noodle Salad that is Gluten-Free
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  • Gluten Free
  • Vegan
  • Vegetarian

Simple Vegan Asian Rice Noodle Salad that is Gluten-Free

This recipe for an Asian-inspired salad that is vegan and gluten-free made from rice noodles. It’s authentic and simple enough to make for anyone who loves Asian cuisine. These deliciously flavored sugar-free dressing ingredients are easy to find in most grocery stores.


What are Pad Thai Rice Noodles made of? 

Pad Thai Rice Noodles are made out of rice, usually either white or brown. Traditionally you can use white rice noodles, but feel free to substitute brown rice noodles instead to make this a step healthier.

Ingredients you will need to make an Asian Rice Noodle Salad 

Pad Thai rice noodles– Brown or white rice.

Broccoli florets– A superfood that is a powerful antioxidant. Cut the broccoli into 1inch pieces.

Cabbage– Red cabbage, that is. It’s a good source of minerals and vitamins and helps produce red blood cells.

Cilantro– Everyone loves cilantro, right? If you are one of those that don’t enjoy the smell or taste of cilantro, fresh Italian parsley would be the next best choice.

Green onion– Don’t only taste great, but so good for the body. Green onions are an excellent source of vitamin K and vitamin C, and a very good source of vitamin A too.

Sauce– The dressing for this salad is made up of tamaribalsamic vinegarmaple syrup (or honey), chili garlic sauce (which can be found in the Asian section of grocery stores),  and toasted sesame oil.

Toppings– Add some chopped cashews or nuts. They’re optional, but I’d recommend them for the crunch.

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Add in protein- Make this Asian salad with meat! Chicken or beef would be great choices.

Use more vegetables- Vegetables are always a good idea, so feel free to add more vegetables to this dish. Bell peppers, snap peas, onions, or maybe even mushrooms.

Spice it up- Add some red crushed chili peppers to your taste. Also, you can kick it up a notch and add thinly sliced jalapenos.

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 I love making noodles into any dish! Here are some more of my favorite noodle recipes:

This Easy Homemade Classic Chicken Noodle Soup with Potatoes is a family favorite, whether we’re sick or not.

I like to make this Chunky Yellow Curry Vegetable Noodle Soup in the fall when we all crave comfort food!

How to make Asian Rice Noodle Salad


Simple Vegan Asian Rice Noodle Salad that is Gluten-Free

Vegan, gluten-free, Asian-inspired salad made from rice noodles and with a sugar-free dressing with ingredients that are easy to find in most grocery stores.
5 from 1 vote
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Course: Dinner, Lunch, Main Course, Salad
Cuisine: Asian
Allergy: Dairy Free, Gluten Free, Vegan, Vegetarian
Total Time: 45 minutes
Calories: 359kcal



  • 8 oz pad thai rice noodles, brown or white rice
  • 3 cups broccoli florets, cut into 1 inch pieces
  • 5 Tbsp tamari
  • 5 Tbsp balsamic vinegar
  • 4 Tbsp sesame oil, toasted
  • 1 Tbsp maple syrup, or honey
  • 2 tsp chili garlic sauce, usually found in the Asian section of the grocery store
  • cups red cabbage, thinly sliced & chopped
  • ½ cup green onion, thinly sliced
  • cashews, roasted & chopped, optional


  • Prepare Pad Thai noodles according to directions on the package. Rinse in cool water and set aside. Do not overcook.
    8 oz pad thai rice noodles,
  • Place the broccoli florets in a medium-sized pot. Add a small amount of water to the bottom of the pot and bring to a boil. Cover and steam 2-3 minutes until bright green. Strain the broccoli, rinse in cool water, and set aside.
    3 cups broccoli florets,
  • In a small bowl, whisk together tamari, balsamic vinegar, toasted sesame oil, maple syrup or honey, and chili garlic sauce.
    5 Tbsp tamari, 5 Tbsp balsamic vinegar, 4 Tbsp sesame oil,, 1 Tbsp maple syrup,, 2 tsp chili garlic sauce,
  • Add steamed broccoli, red cabbage, cilantro, and green onions to a large bowl and toss to combine.
    3 cups broccoli florets,, 2½ cups red cabbage,, ½ cup green onion,
  • Add noodles and dressing to the bowl and toss together until all ingredients are coated.
  • Top with chopped roasted salted cashews (optional) and extra cilantro with green onions if desired.


Calories: 359kcal | Carbohydrates: 58g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 146mg | Potassium: 428mg | Fiber: 7g | Sugar: 15g | Vitamin A: 941IU | Vitamin C: 76mg | Calcium: 73mg | Iron: 1mg
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  1. 5 stars
    I made this earlier this week and have really enjoyed it! My favorite part is the sauce and the crunch that the cashews add. Will be making this again!