Low Sodium Thai Noodle Salad

Refresh your palate with this vibrant and flavorful Low Sodium Thai Noodle Salad, a healthy twist on the classic dish that doesn’t compromise on taste. Tender rice noodles are tossed with a colorful medley of crunchy vegetables—crisp carrots, red bell pepper, cucumber, purple cabbage, and protein-packed edamame—creating a visually stunning and nutrient-rich base. The zesty, low-sodium dressing, made with lime juice, rice vinegar, ginger, sesame oil, and a touch of natural sweetness from honey or maple syrup, brings bold Thai-inspired flavors to every bite. Fresh cilantro and mint add a fragrant herbal note, while optional chopped peanuts provide a delightful crunch. Perfect as a light lunch, side dish, or meal prep option, this quick and easy recipe comes together in just 30 minutes and is sure to elevate your salad game.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 ounces Rice noodles
• 1 cup Carrots, julienned
• 1 medium Red bell pepper, thinly sliced
• 1 medium Cucumber, thinly sliced into half moons
• 1 cup Purple cabbage, shredded
• 1 cup Edamame, shelled
• 0.5 cup Fresh cilantro, chopped
• 0.25 cup Fresh mint leaves, chopped
• 0.25 cup Unsalted peanuts, chopped (optional)
• 3 tablespoons Lime juice, freshly squeezed
• 2 tablespoons Rice vinegar (unsalted)
• 1 tablespoon Low sodium soy sauce or coconut aminos
• 1 tablespoon Sesame oil
• 1 tablespoon Honey or maple syrup
• 1 teaspoon Fresh ginger, grated
• 1 clove Garlic, minced
• 0.25 teaspoon Red pepper flakes (optional, for heat)

Directions

Step 1

Cook the rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking. Set aside.

Step 2

Prepare the vegetables: julienne the carrots, thinly slice the red bell pepper and cucumber, and shred the purple cabbage. Place all the vegetables in a large mixing bowl along with the shelled edamame.

Step 3

In a small bowl, whisk together the lime juice, rice vinegar, low sodium soy sauce or coconut aminos, sesame oil, honey or maple syrup, grated ginger, minced garlic, and red pepper flakes (if using). This will be the dressing.

Step 4

Add the cooked rice noodles to the bowl of vegetables. Pour the dressing over the noodles and vegetables, tossing everything together until evenly coated.

Step 5

Sprinkle the fresh cilantro, mint leaves, and chopped peanuts (if using) over the salad. Toss lightly to distribute the herbs and peanuts.

Step 6

Serve immediately for a fresh, crisp salad, or let it chill in the refrigerator for 15-20 minutes to allow the flavors to meld. Enjoy!

Nutrition Facts

Serving size	(1410.9g)

Amount per serving	% Daily Value*
Calories	1115.3

Total Fat 42.0g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 1281.1mg	0%
Total Carbohydrate 160.0g	0%
Dietary Fiber 35.8g	0%
Total Sugars 50.9g
Protein 47.7g	0%

Vitamin D 0IU	0%
Calcium 558.0mg	0%
Iron 17.1mg	0%
Potassium 3314.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.3%

Protein: 15.8%

Carbs: 52.9%