This Raw Rainbow Veggie Noodle Salad with Peanut Dressing is a vibrant, nutrient-dense dish that turns everyday vegetables into a satisfying, flavor-packed meal.
What makes it truly special is the combination of raw, spiralized veggies and a creamy, umami-rich peanut dressing that delivers a Thai-inspired punch without any cooking required.
Bursting with colorful produce like red cabbage, bell pepper, and mango, it’s a visual and nutritional powerhouse.
High in fiber, loaded with plant-based protein, and rich in good fats from peanut or cashew butter, this salad supports digestion, sustained energy, and heart health.
With just 3.9g of saturated fat per serving and zero cholesterol, it’s a smart choice for those watching their fat intake.
The generous inclusion of leafy greens and raw vegetables also makes it a low-carb, high-volume option for clean eating.
Perfect for busy days, this 30-minute, no-cook recipe is ideal for meal prep or a light, refreshing entrée.
It stores well for up to 3–4 days, making it a go-to for healthy, hassle-free lunches or quick weeknight dinners.
Must-Have Tools for Perfect Results
OXO Good Grips Y-Peeler
Perfect for ribboning carrots and cucumbers into thin, noodle-like strips. This ergonomic peeler glides smoothly and minimizes wrist strain, making veggie prep fast and efficient.
Benriner Japanese Mandoline SlicerEssential for ultra-thin, uniform slices of cabbage and bell peppers. With adjustable blades, it ensures consistent results and adds finesse to your knife work. A must-have for salads, slaws, and garnishes.
Vitamix E310 Explorian Blender
Blends the peanut dressing to ultra-smooth perfection. Beyond sauces, this powerhouse handles smoothies, soups, and nut butters with ease—truly a kitchen workhorse.
OXO Good Grips Salad Spinner
Perfect for drying kale and other greens to prevent soggy salads. It’s also ideal for washing herbs and keeping your veggies crisp and fresh.
All-Clad Stainless Steel Steamer Basket Insert
Optional but handy for gently steaming snap peas. It fits into most pots and is great for preserving nutrients in a variety of vegetables.
Rainbow Veggie Noodle Salad
Ingredients
Equipment
Method
- Blend the Dressing: In a small high-speed blender or food processor, combine the peanut butter, lime juice, garlic cloves, red pepper flakes, coconut aminos, sesame oil (if using), and maple syrup. Blend until the mixture is completely smooth and creamy.
- Taste the dressing and adjust as needed: more maple syrup for sweetness, lime juice for tang, coconut aminos for saltiness, or red pepper flakes for heat. Set aside.
- Prep the Vegetables: Use a vegetable peeler to ribbon the carrots and cucumber, creating long, noodle-like strips. Use a mandoline slicer or sharp knife to shred the red cabbage and slice the red bell pepper. Finely chop the kale leaves and discard tough stems. Dice the mango into small cubes.
- Lightly Steam the Peas: If you prefer a softer texture for the snap or snow peas, add them to a steamer basket over a pot with about ½ inch of simmering water. Cover and steam for 1–2 minutes. Remove from heat and let cool before adding to the salad. They can also be served raw for extra crunch.
- Assemble the Salad: In a large mixing bowl or serving platter, combine all the prepped vegetables and mango. Pour most of the peanut-lime dressing over the salad and gently toss to coat everything evenly. Reserve a small amount of dressing to drizzle over individual servings.
- Add Garnishes and Serve: Top the salad with chopped cilantro and sprinkle with sunflower seeds or sesame seeds for added crunch. Serve as-is, or pair with marinated tempeh or tofu for a protein-packed meal.
Notes
- Nut-Free Version: Substitute sunflower seed butter for peanut or cashew butter.
- Make It a Meal: Add protein with baked tofu, tempeh, or even a sprinkle of hemp seeds.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Keep dressing separate if preparing in advance to prevent sogginess.
- Spice Level: Start with ½ tsp red pepper flakes and increase to taste.
- Raw-Friendly Tip: For a 100% raw version, use raw nut butter and skip steaming the peas.
Chef’s Insider Tips for Excellence
Achieving the perfect balance of flavors and textures in this Raw Rainbow Veggie Noodle Salad relies on a few simple but important techniques.
First, take care to slice your vegetables as uniformly as possible—using a mandoline or a sharp knife helps create even, delicate ribbons that blend seamlessly.
For the dressing, blending the ingredients until completely smooth ensures a creamy texture that coats the veggies without clumping.
Don’t hesitate to taste and tweak the dressing gradually; the interplay of lime juice, nut butter, and coconut aminos should strike a balance between tangy, savory, and sweet.
If you want more heat, add crushed red pepper flakes sparingly.
Lastly, gently tossing the salad just before serving preserves the crispness of the raw vegetables, so avoid mixing too far in advance to prevent sogginess.
Serving Ideas to Impress Guests
This salad shines as a light, refreshing side dish at any gathering, but it’s versatile enough to star as a main course when paired with additional protein.
Try serving it alongside grilled tofu, tempeh, or your favorite plant-based protein for a well-rounded meal.
For a vibrant presentation, arrange the veggie noodles and mango cubes artfully on a platter before drizzling the dressing.
Garnish with fresh cilantro and a sprinkle of toasted seeds or crushed peanuts to add crunch and visual appeal.
For casual meals, serve it in bowls with extra dressing on the side for those who want a little more zing.
This dish pairs wonderfully with a chilled jasmine tea or a crisp white wine for a complete dining experience.
Best Practices for Storing Salad
To keep this salad fresh and vibrant, store any leftovers in an airtight container in the refrigerator and consume within 3 to 4 days.
Because the dressing can soften the vegetables over time, it’s best to store it separately if you plan to prepare the salad ahead of time.
When ready to eat, toss the veggies with the dressing just before serving to maintain maximum crunch.
If you’ve steamed the snap peas, ensure they are fully cooled before refrigerating to avoid condensation.
Avoid freezing this salad, as the fresh vegetables and dressing will not maintain their texture and flavor after thawing.
Common Questions About Recipe Ingredients
Q1: Can I use other nut butters for the dressing?
Yes! While peanut butter gives a classic, savory flavor, you can substitute cashew butter for a milder taste or sunflower seed butter for a nut-free version. Just ensure it’s creamy for smooth blending.
Q2: Is coconut aminos necessary?
Coconut aminos add a mild, slightly sweet soy-like flavor without gluten. If unavailable, tamari or low-sodium soy sauce works, but adjust quantities since tamari is saltier.
Q3: Can I make this salad fully raw?
Absolutely! Use raw nut butter and skip steaming the peas to keep everything completely raw and nutrient-dense.
Q4: How spicy is the salad?
The recipe includes red pepper flakes, which you can adjust or omit to control heat. The dressing is flavorful with a gentle kick, but not overpowering.
Q5: Can this salad be meal-prepped?
Yes, but for best texture, store the dressing separately and toss right before serving. Prepped this way, the salad stays fresh and crisp for several days.
This recipe has been adapted and simplified from the original version by minimalistbaker. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.