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Gluten Free Asian-Inspired Rainbow Noodle Salad

  • Author: Mia Zarlengo
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6-8 servings 1x
  • Category: Lunch, Dinner

Description

The best gluten free no-cook rainbow noodle salad!


Scale

Ingredients

For the dressing

  • 1/3 cup gluten free soy sauce (or tamari)
  • 3 tbsp rice vinegarĀ 
  • 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)

Instructions

  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).

Notes

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