Asian Noodle Salad Recipe
A healthy, delicious recipe for Asian Noodle Salad with a mound of red cabbage, rice noodles, and crispy tofu (or chicken) that can be made ahead—perfect for meals on the go or workweek lunches! Vegan and GF adaptable.
How to Make the Best Asian Noodle Salad
This vibrant Asian Noodle Salad is everything you want in a healthy meal—colorful, flavorful, and incredibly satisfying. With its beautiful mound of finely sliced purple cabbage, delicate rice noodles, and your choice of crispy tofu or tender chicken, this salad packs a nutritious punch without sacrificing taste.
What makes this recipe truly shine is the homemade sesame-ginger dressing. The combination of toasted sesame oil, rice wine vinegar, and fresh ginger creates an irresistible Asian-inspired flavor profile that ties all the ingredients together beautifully. A touch of maple syrup balances the tanginess, while soy sauce adds that essential umami depth.
Best of all, this salad is perfect for meal prep. Make a big batch on Sunday and enjoy it throughout the week for quick, healthy lunches. The flavors actually improve as they meld together, and the cabbage stays wonderfully crisp. Whether you’re looking for a light dinner or a portable lunch option, this Asian Noodle Salad delivers on all fronts.
Asian Noodle Salad
A healthy, delicious recipe for Asian Noodle Salad with a mound of red cabbage, rice noodles, and crispy tofu (or chicken) that can be made ahead—perfect for meals on the go or workweek lunches! Vegan and GF adaptable.
Ingredients
Salad
Dressing
Instructions
Prepare Ingredients
- Soak noodles in boiling water until al dente. Strain and set aside.
- Cook the crispy tofu (or chicken) and set aside.
Assemble Salad
- Thinly slice the cabbage and add it to a big bowl. Add the scallions, red onion, and cilantro and toss.
- Whisk the dressing ingredients together in a small bowl and toss with the cabbage.
- Combine the salad, adding the dressing and protein to the salad (or serve it on top). Sprinkle with sesame seeds and roasted peanuts and sprouts if using.
Notes
- This salad can be made ahead and is perfect for meal prep or workweek lunches.
- For a vegan version, use crispy tofu. For a non-vegan option, shredded chicken works wonderfully.
- Feel free to substitute other types of cabbage if purple cabbage isn't available.
- Add a squeeze of lime and sriracha for extra zing and heat.
