Incredibly easy to make, bursting with flavor, this bright and colorful Asian Noodle Salad is healthy and delicious. The tasty ginger dressing boasts no oil, and is light and refreshing; once you try it, you’ll keep coming back for more.  It is an excellent salad for picnics and barbecues. A great salad that is sure to make a statement at your next party making this dish an ultimate Whole Food Plant Based salad recipe, no oil, no refined sugar, no highly processed ingredients and gluten free.

Hi!  Robin here.

I have been making a wide variety of Asian noodle salads since way back in the day, before most of our readers were knee-high to a grass hopper.  I remember the first time I had an “Asian Noodle Salad,” I thought “Where have you been all my life?”after the first bite.  Of course, that was in the late 70’s, early 80’s and the base noodle was a Ramen noodle.  Do you remember that one too?  It is still around; a lot of people still make it.

Julie’s Ramen Noodle Salad

Poor Julie, when we worked together, she had no options when it came to food days.  She was always required to bring her Ramen Noodle Salad. People would literally say to her “Julie, you are bringing the Ramen Noodle Salad for our food day, right?”  And bless her, she was faithful, she always made the best Ramen Noodle Salad.   It was delicious!  We all scarfed it down like we hadn’t eaten in weeks.  Julie always outdid herself.   I remember those work food days like they were yesterday.  We typically had two large tables loaded down with tons of food.  We didn’t fool around when it came to food days; we were all excellent cooks.  I swear I always gained 5 pounds every time we had a food day.  Does your office have food days?

Joanne’s Asian Noodle Salad

Our neighbor, Joanne, also made an excellent Asian Noodle Salad.  Her noodle salad had a Napa cabbage base with a warm sweet-sour dressing. It was really tasty!  We made it for Katie, and she loved it too!  She made Chris write down the recipe because she loved the dressing so much.

Evolution of the Asian Noodle Salad

Over the years, my Asian Noodle Salads have taken many twists and turns, literally whatever I had on hand went into these yummy salads.  I would make enormous bowls of it because everyone would scarf it down so quickly. Over time, I would end up making two different versions for Thanksgiving because everyone loved them so much and people would request one version over the other, so I ended up making two different Asian Noodle Salads every holiday to keep the masses happy.  LOL

Step aside old Asian Noodle Salads, there is a new Asian Noodle Salad in town!

If you are looking for a healthy version of an Asian Noodle Salad, this one is it.  It is SO tasty!  The ginger dressing is light and refreshing.  This recipe makes a large amount, picnic size, so if you are looking for a taste test, I recommend cutting the recipe in half.

Our family can really scarf down food so nothing gets wasted.  TP109 eats like a line-backer, so we tend to cook large amounts of food. He was blessed with a fast metabolism that burns through food, so he is always hungry!

Ameera here!

I have always loved Mom’s Asian Noodle Salads, all varieties.  They were always super tasty.  I now understand what helped make those salads so addictive.  Ramen noodles are full of MSG!  Yikes! But I’m excited to have this new, refreshing Asian Noodle Salad to dig into!

Holidays

Mom always made tons and tons of different Asian Noodle Salads so guests could take something healthy home with them for later.  Back then, we told ourselves “It’s a salad, it’s healthy!”   I still laugh at myself when I think about it and how crazy that sounds now. The salad dressings consisted mostly of oil and refined sugar. WOAHHHH!

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Whole Food Plant Based Asian Noodle Salad

We recommend that you do not dress the Asian Noodle Salad with the ginger dressing until you are ready to serve it.  The veggies seem to be brighter, crisper and more flavorful this way.

This Asian Noodle Salad is healthy and so good for you.  It boasts healthy, natural fats from the sesame seeds and sunflower seeds. The ginger dressing is absolutely awesome!  I can’t wait for you to try it.

Let us know if you love it as much as we do!

Products Used:

• Large stock pot (to boil pasta)
• Mandolin (to thinly slice veggies)
• Food Processor or Box Grater (to grate carrots)
• Strainer (to drain pasta)
• High Speed Blender (for making the Ginger Dressing)

Asian Noodle Salad

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 10 Servings 1x
• Category: Salad
• Cuisine: Asian

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Description

Incredibly easy to make, bursting with flavor, this bright and colorful Asian Noodle Salad is healthy and delicious. The tasty ginger dressing boasts no oil, and is light and refreshing; once you try it, you’ll keep coming back for more.  It is an excellent salad for picnics and barbecues. A great salad that is sure to make a statement at your next party making this dish an ultimate Whole Food Plant Based salad recipe, no oil, no refined sugar, no highly processed ingredients and gluten free.

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Ingredients

Scale 1x2x3x

• 1 cup carrots, grated
• 1 – [ 8 oz. package ] baby sweet peppers (seeded and sliced thinly into thin rings)
• 6 mini English cucumbers (or 1 large), seeded and sliced
• ½ head Napa cabbage (sliced thinly)
• ½ head purple cabbage (sliced thinly)
• 5 green onions (sliced thinly)
• 3 Tablespoons sesame seeds
• 3 Tablespoons sunflower seeds
• 8 oz. thin spaghetti, cooked (or pasta of choice)
• Ginger dressing (see recipe)

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Instructions

1. Cook the pasta until al dente, then rinse under cold water. Drain. Place in a large bowl.
2. Chop and prepare all the vegetables and place in the large bowl.
3. Add the sesame seeds and sunflower seeds.
4. Add the ginger dressing and stir until everything is completely coated. See the recipe notes for tips and tricks.

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Notes

*Ginger Dressing Amount & When Serving:If serving immediately, place the ginger dressing on the salad, mix well and serve.  If serving later or the next day, do not place the ginger dressing onto the salad until ready to serve.  Additionally, you may wish to double the ginger dressing.  If doubling, place half of the ginger dressing onto the salad and mix well to coat the salad, then reserve the other half to drizzle some extra ginger dressing on top of individual servings.

*Pasta: This recipe makes a large noodle salad. It is heavy on veggies and on the lighter side for the amount of pasta noodles.  If you wish, you can go up to 16 oz. in pasta noodles.

*Food Prepping: If food prepping this salad, do not add the dressing.  Keep the dressing separate from the dressing until ready to serve.  This will keep the veggies crisp and flavorful.

*Servings: 10

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Nutrition

• Serving Size: 1 Serving
• Calories: 131.3
• Sugar: 7.3 g
• Sodium: 307.3 mg
• Fat: 4.9 g
• Carbohydrates: 19.9 g
• Fiber: 4.5 g
• Protein: 5.2 g

Serving: Serves 10

Storage:  Refrigerate, use within 7 days 

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here