No-cook rainbow noodle salad packed with veggies, “miracle” noodles, and the best simple Asian-inspired dressing. Plus, it’s vegan and gluten free!

A simple, light, and fresh noodle salad! Made with crunchy cabbage coleslaw mix, miracle noodles, and refreshing cucumber. Plus, the best dressing made from gluten free soy sauce, lime, fresh squeeze orange, and a few other simple ingredients!

This salad is perfect for a summer weekend at the lake or backyard BBQ, and easy weeknight dinner, or a simple lunch to meal prep for the week!

This rainbow noodle salad is everything the name implies! It’s filled with bright colors, and the perfect combo of noodles and veggies. It’s filling and nutrient-dense, without being heavy. You can toss in any protein you love! Tofu, chicken, salmon, shrimp, ground chicken or ground turkey, or even steak. They are all SO delicious in this salad, and once you add a protein you have a complete and well-balanced meal.

healthy gluten free and vegan asian noodle salad with avocado, cabbage, cucumber, green onions, and peanuts

I have been throwing together some variation of this for a couple weeks now. I decided to finally nail the measurements down for you guys, because I knew this would be a recipe you would love!

One of the best parts about this recipe is that it takes minimal prep. You’ll need some coleslaw mix, miracle noodles (which require no cooking!), and the only veggies you’ll need to prep are the cucumber and green onion. So easy! Plus, any protein you’d like to make with the salad!

For the easy dressing you’ll need:

  • Gluten free soy sauce
  • 1 orange
  • 1 lime
  • Rice vinegar
  • Sesame oil
  • Avocado oil
  • Honey
  • Garlic
  • Red pepper flakes
  • Black pepper

So simple, and SO good. The orange and lime work perfectly together, and help to balance out the salty flavors of soy sauce. Everything just pairs so well together!

The flavor combinations are heavenly, and this salad has all the best textures and crunch to make it super satisfying and never boring. No boring salads over here, ever!!

I am so excited to hear what you guys think of this one 🙂 Enjoy and be sure to leave a rating and comment below once you give this a try!! xo

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Gluten Free Asian-Inspired Rainbow Noodle Salad

  • Author: Mia Zarlengo
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 68 servings 1x
  • Category: Lunch, Dinner


The best gluten free no-cook rainbow noodle salad!



For the dressing

  • 1/3 cup gluten free soy sauce (or tamari)
  • 3 tbsp rice vinegar 
  • Juice of 1 large orange
  • Juice of 1 lime, plus more for serving
  • Zest of 1/2 lime (or more, to taste)
  • 2 tbsp sesame oil
  • 1 tbsp avocado oil
  • 3 garlic cloves, minced
  • 1 tbsp honey
  • Red pepper flakes, to taste
  • Dash of black pepper

For the salad

  • 16 oz miracle noodles (or sub any gluten free spaghetti-style noodle), drained*
  • 2 (10-oz) bags of coleslaw mix
  • 1/2 of a large cucumber, julienne sliced
  • 7 green onions, diced

For serving:

  • 1/3 cup peanuts, roughly chopped
  • 1/2 of an avocado, diced
  • Optional: protein of choice (tofu, chicken, salmon, shrimp, ground turkey, or steak all work great)


  1. Start by whisking all dressing ingredients together in a bowl or jar. Add as much red pepper flakes as you’d like, depending on spice preference. Set aside.
  2. In a very large bowl, add your drained noodles and 1 bag of slaw. Mix together, then pour the dressing over and mix again. Mix in your cucumber. Once veggies have broken down a bit from the dressing, add your second bag of coleslaw and toss once more.
  3. Add crushed peanuts, avocado, and protein of choice (optional) before serving. Leftovers can be stores in an airtight container for up to 3 days (don’t add avocado until ready to serve).


*You can also use 16 oz of any gluten free pasta, you’ll just have to cook them first and allow them to cool!

Appetizers + Sides, Dairy Free, Gluten Free, Lunch + Dinner, Recipes, Vegetarian


Jun 9, 2021

Gluten Free Asian-Inspired Rainbow Noodle Salad

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Himani says:

    Eating this at the moment. So tasty!!! Definitely going to be a part of my weekly lunch rotation recipes

  2. Kendra says:

    Just made this tonight! The summer weather has been SO HOT the last few days; this was the perfect recipe to cool off with! Made it for dinner and added shrimp! Excited to eat it for lunch the next few days and plan to add some tofu.

  3. Lara says:

    So yummy! Living in Europe we don’t have “coleslaw mix” but i just sliced some cabbage and grated some carrots for the same effects! I also used edamame beans as my protein. Super tasty and a big hit in my household!

  4. Lindsey says:

    So easy and makes for great weeknight dinner! I usually add whatever veggies and protein I have in the fridge. We love Mia’s recipes!!

  5. Gabrielle Martin says:

    So yummy! But for some reason the oils in my dressing separated. Any ideas? Thinking of trying to add more water to see if it comes back together, I will say it was fairly good considering

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Simple. Attainable. Gathered Nutrition.