Zesty Thai Noodle Salad


A perfect fresh and textured salad for entertaining!

I love the dressing so I tend to double the recipe and keep the leftover in a jar for future salad adventures. 

You could also add roasted (unsalted) peanuts, cashews or seeds for crunch. Or add tofu for protein. If you eat meat, chicken would also be a great additon. Make this recipe paleo by leaving out the noodles. 

If you're gluten intolerant, check the noodles are gluten-free. They should be! 


I made this salad for a special occasion so I doubled the recipe - thus the massive bowl. 

I made this salad for a special occasion so I doubled the recipe - thus the massive bowl. 

Healthy salad recipe

Zesty Thai Noodle Salad

  • Serves 8
  • Prep time 10 minutes
  • Cooking time 5 minutes
  • Easy

Salad Ingredients

  • 1/2 cup edamame beans*, shelled, frozen
  • 1 packet of vermicelli rice noodles 
  • 1 coleslaw mix from the supermarket, leave out the dressing. 
  • 8 cups mixed leaves
  • 1 cup snow peas, sliced on an angle 
  • 1 red capsicum, sliced
  • 2 spring onion stems, chopped
  • 2 avocados, sliced
  • 1 large handful coriander, chopped with stalks
  • 1 large handful of mint, removed from stem
  • 1 cup of bean shoots

* Edamame beans can be found in the frozen section of any good Asian grocer. 

Zesty Dressing

  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 4 Tbsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp rice wine vinegar 
  • 2 Tbsp sweet chilli sauce
  • 2 Tbsp coconut, raw or brown sugar


  1. In a bowl, pour boiling hot water over rice noodles and edamame. Sit for 5 minutes or until cooked. Drain well.
  2. In a separate serving bowl, add noodles, edamame, coleslaw mix, leaves, capsicum, avocado, spring onion, mint, coriander, and snow peas and toss ingredients.
  3. Mix salad ingredients in a jar and pour over salad. Toss well. Finish by laying bean shoots on top of salad. Add toasted nuts or seeds (optional)