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30-Minute Rainbow Veggie Noodle Salad

Jessica T. Brown
A colorful, raw veggie salad tossed in a bold peanut dressing, packed with fiber, healthy fats, and plant-based protein.
Perfect for quick meals, meal prep, or light lunches
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Prep Time 30 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Gluten-Free, Thai-Inspired, Vegan
Servings 2 (Entrée-size salads)

Equipment

  • 1 Blender – For creamy peanut dressing
  • 1 Y-Peeler – For carrot and cucumber ribbons
  • 1 Mandoline Slicer – For cabbage and red pepper
  • 1 Sharp Knife – For chopping kale and mango
  • 1 Steamer Basket (Optional) – For lightly cooking snap peas

Ingredients
  

For the Dressing

  • 3 tablespoons natural peanut butter or raw cashew butter for a raw version
  • 3 tablespoons freshly squeezed lime juice
  • 3 –4 garlic cloves peeled
  • ½ to 1 teaspoon crushed red pepper flakes adjust to taste
  • 5 tablespoons coconut aminos or use tamari, starting with 3 tbsp and adjusting as needed
  • 2 teaspoons toasted sesame oil optional, adds richness
  • 1 tablespoon maple syrup or raw honey plus more to taste

For the Salad

  • 2 medium carrots peeled into ribbons
  • 1 medium cucumber sliced very thin using a mandoline or peeler
  • 1 packed cup red cabbage finely shredded
  • 1 large red bell pepper thinly sliced
  • 2 cups chopped kale curly or lacinato
  • 1 cup sugar snap peas or snow peas
  • 1 ripe mango peeled and diced

For Garnish and Optional Add-ins

  • Chopped fresh cilantro to taste
  • 2 tablespoons raw sunflower seeds or sesame seeds
  • Optional: Serve with marinated peanut tempeh or almond butter tofu for added protein

Instructions
 

  • 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.