1 rating

Thai Noodle Salad


This simple shiratake noodle salad can be served cool, at room temperature, or even warm depending on your mood. Add any vegetables you have on hand like baby bok choy or broccoli. Recipe courtesy of Nasoya.


Purple cabbage offers gorgeous color to this colorful salad. Please note, however, that it may impart a violet color to the noodles if not consumed at the time of preparation.


For the dressing:

  • 1/3 Cup pure maple syrup
  • 2 Tablespoons soy sauce or tamari
  • 1 Tablespoon toasted or roasted sesame oil
  • 2 cloves garlic, minced
  • 1 Teaspoon minced fresh ginger
  • ¼ to ½ Teaspoon cayenne pepper

For the salad:

  • 1 package tofu spaghetti or fettuccine, such as Pasta Zero
  • ½ small purple cabbage or 1/4 regular green cabbage, coarsely chopped
  • 1 large carrot, coarsely shredded
  • 5 scallions, sliced
  • ½ Cup chopped peanuts
  • 1/3 Cup chopped fresh cilantro
  • 2 Teaspoons lime juice


For the dressing:

In a medium bowl, whisk together the syrup, soy sauce, oil, garlic, ginger, and cayenne pepper.


For the salad:

Rinse the tofu pasta for several minutes in a colander, then place in a dry, nonstick skillet over medium heat for 3 minutes, stirring occasionally. Set aside to cool.

Place the cabbage, carrots, scallions, peanuts, and cilantro in a large bowl. Add the cooled noodles and set aside.

Add the dressing to the salad and toss gently to combine. Drizzle with the lime juice and serve.