Vegetables like carrots, cucumber, and cabbage are thinly sliced or “noodled” and tossed in a bright, citrusy peanut dressing with a kick thanks to red pepper flake. It’s like summer in a bowl. Let us show you how it’s done!

Carrot, kale, cucumber, mango, bell pepper, red cabbage, snow peas, lime, quinoa, nut butter, coconut aminos, maple syrup, and sesame oil
This 30-minute noodle salad begins with making the sauce, which is inspired by Thai flavors.

The creamy base is your choice of either peanut or cashew butter. Lime juice is added for tanginess, garlic for zing, and red pepper flake for heat. Coconut aminos add saltiness and depth of flavor, while maple syrup (or honey) rounds it out with a little sweetness.

The result: A sauce so good you might be tempted to eat it by the spoonful!

Holding a bowl of homemade peanut sauce topped with crushed red pepper
Next come the veggies!

For a rainbow of colors (and antioxidants), we chose red bell pepper, carrots, kale, cucumber, snap peas, and red cabbage. But these could be switched up depending on availability and personal preference!

And to complete the rainbow and add natural sweetness, we added fresh mango.

Steaming snow peas in a small saucepan
We used mostly raw veggies to keep the salad fresh and crisp. But to enhance the flavor of the snap peas, you can (optionally) choose to steam them. This, of course, means the salad is no longer raw.

For garnish, we add cilantro for freshness and sunflower and/or sesame seeds for crunch.

And for a more filling meal and extra protein, you could optionally choose to top with Peanut Marinated Tempeh or Almond Butter Tofu.

Pouring peanut sauce onto our Raw Peanut Noodle Salad
How to Make Veggie Noodles
To make veggie noodles, we like using a vegetable peeler, mandolin, and/or knife, depending on the veggie. Using a spiralizer is also an option for some veggies. These are our preferred methods:

Bell pepper – knife or mandolin
Carrot – vegetable peeler or spiralizer
Cabbage – mandolin or knife
Cucumber – vegetable peeler, mandolin, or spiralizer
Kale – knife
Using salad tongs to mix cucumber noodles, bell pepper, and other vegetables with peanut sauce
We hope you LOVE this noodle salad! It’s:

Savory-sweet
Light
Vibrant
Versatile
Satisfying
& Fresh!

It’s the perfect plant-based side or meal for warmer weather! Serve on its own or with other Thai-inspired dishes such as our Green Pea Curry Hummus, Easy Tofu Pad Thai, or Pad Thai Spring Rolls.

Blend on low, then on high, using the tamper to blend the ingredients together if using a high-speed blender. If using a food processor, blend in 30-second increments, then remove lid and scrape down sides as needed.
If it has trouble blending, add more dairy-free milk or coconut water a little at a time. Be sure not to add too much or the sorbet can get too liquidy. Alternatively, you can try letting the fruit thaw slightly in the blender before resuming. Taste and adjust flavor as needed. Add more fruit of choice if you want more of its flavor to come through (we go heavy on watermelon and it doesn’t disappoint).
Transfer to a serving bowl and enjoy immediately, plain or topped with sliced fruit of choice. Or, transfer to a parchment-lined loaf pan, cover with more parchment paper, and freeze until firm, then scoop and serve in a bowl or on a cone.
Leftovers will keep in the freezer up to 2 weeks. If not freezing in a loaf pan, this sorbet freezes well in popsicles or ice cube molds (blend again later with more dairy-free milk or coconut water to achieve sorbet consistency).
Video

Notes
*Nutrition information is a rough estimate calculated with the lesser amount of homemade almond milk.
*Prep time does not include slicing and freezing fruit.