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This vibrant Noodle Salad with Rainbow Veggies is a perfect balance of fresh, crunchy vegetables, plant-based protein, and bold Southeast Asian flavors, making it both delicious and nourishing.
The rice noodles provide a light, gluten-free base, while edamame and crispy tempeh nuggets offer a hearty boost of complete plant protein, essential for muscle repair and sustained energy.
The peanut sauce adds healthy fats and rich creaminess without relying on dairy, while the tamarind and lime bring bright, tangy notes that enliven the dish.
Low in saturated fat and packed with fiber from red cabbage and carrots, this salad supports digestive health and satiety.
Its quick preparation, no-fuss cooking methods, and ability to be served warm or chilled make it an excellent choice for everyday meals or meal prep, catering to vegan and gluten-free diets without compromising on flavor or texture.
Must-Have Tools for Perfect Results
Mandoline Slicer
Achieve ultra-thin, uniform slices of cabbage and carrots effortlessly, ensuring even texture and quick, consistent cooking. This tool speeds up prep time and elevates presentation in any kitchen.
Large Nonstick Skillet
Essential for crisping tempeh evenly without sticking or breaking apart. A versatile pan that’s ideal for sautéing, frying, and cooking delicate plant-based proteins with ease.
Mixing Bowls Set
Multiple sizes allow for seamless preparation of sauces, veggies, and marinating tempeh, keeping ingredients organized and making cleanup easier — a must for efficient meal assembly.
Tongs
Perfect for tossing noodles with sauces and combining ingredients without mashing delicate veggies or tempeh nuggets. A simple tool that gives better control and precision in mixing.
Fine Microplane Grater
Ideal for zesting lime and grating garlic finely, maximizing flavor release. It’s a handy gadget for adding fresh, vibrant notes to any dish.
Rainbow Veggie Noodle Salad
Equipment
- 1 Mandoline Slicer (for shredding cabbage and carrots)
- 1 Large Nonstick Skillet or Wok (for frying tempeh)
- 3 Mixing Bowls (various sizes for sauces and mixing)
- 1 Pair of Tongs (for tossing salad ingredients)
- 1 Microplane Grater (for zesting lime and grating garlic)
Ingredients
Main Ingredients:
- 170 g 6 oz frozen shelled edamame (about half of a 12-oz bag)
- 140 to 185 g 3 to 4 bundles thin rice noodles (also called rice vermicelli or rice sticks)
For the Peanut Sauce:
- 56 g ¼ cup creamy unsalted peanut butter
- 1 large garlic clove finely grated or crushed
- 1 tablespoon tamarind paste or tamarind concentrate
Zest of 1 large lime
- 1½ tablespoons tamari or soy sauce
- 1 tablespoon chili-garlic sauce or sambal oelek
- 1 tablespoon coconut sugar or brown sugar
- ½ teaspoon ground coriander
- ⅛ teaspoon ground cinnamon
Vegetables:
- 225 to 300 g 3 to 4 cups thinly shredded red cabbage
- 4 medium carrots grated or shredded
- 1 cup chopped fresh cilantro leaves and tender stems
For Crispy Tempeh:
- 227 g 8 oz block of tempeh
- 2 tablespoons neutral high-heat cooking oil (such as avocado or grapeseed oil)
- Kosher salt to taste
For the Noodle Dressing:
- About 85 mL ¼ cup + 2 tablespoons freshly squeezed lime juice
- 3 tablespoons tamari or soy sauce
- 2 tablespoons agave nectar or maple syrup
- 1 tablespoon toasted sesame oil plus extra for drizzling
- 3 tablespoons roasted sesame seeds
Instructions
- Prepare Edamame and Noodles: Bring a large pot of water to a boil. Cook the frozen shelled edamame according to the package instructions or simply thaw them in warm water until no longer frozen. Drain well. Meanwhile, cook the rice noodles following the package directions. Once cooked, drain thoroughly and toss lightly with a drizzle of toasted sesame oil to keep them from sticking.
- Whisk Together the Peanut Sauce: In a medium bowl, combine the creamy peanut butter, grated garlic, tamarind paste, lime zest, tamari, chili-garlic sauce, coconut sugar, ground coriander, and cinnamon. Whisk until smooth and creamy, adding a tablespoon of water to loosen the sauce if necessary. Adjust the seasoning to your taste—more tamari for saltiness, more sugar for sweetness, or extra lime juice or tamarind for tang.
- Prepare Vegetables and Herbs: Thinly shred the red cabbage and grate the carrots using a mandoline slicer, box grater, or food processor. Roughly chop the cilantro leaves and tender stems. Set all vegetables aside in a large mixing bowl.
- Crisp the Tempeh Nuggets: Using your hands, crumble the tempeh into very small pieces, about the size of pine nuts. Heat the oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add the tempeh in a single layer and let it cook undisturbed for 2 minutes. Stir and continue cooking, stirring every 1.5 to 2 minutes, until the tempeh pieces turn golden brown and crisp, about 10 to 12 minutes total. Remove the tempeh with a slotted spoon and place on paper towels to drain. Season lightly with kosher salt.
- Make the Noodle Dressing: In a jar or bowl, combine the freshly squeezed lime juice, tamari, and agave nectar. Shake or whisk well. Set aside 1½ tablespoons of this dressing in a separate bowl. To the remaining dressing, stir in the toasted sesame oil and sesame seeds.
- Toss the Tempeh with Dressing: Once the tempeh has cooled slightly, transfer it into the reserved 1½ tablespoons of noodle dressing to lightly coat the crispy nuggets.
- Assemble the Noodle Salad: Add the cooked rice noodles to the bowl with the shredded cabbage, grated carrots, and chopped cilantro. Pour the noodle dressing over the top and gently toss with tongs until everything is evenly coated. Fold in the dressed tempeh nuggets and the cooked edamame. Toss again gently to combine.
- Serve with Peanut Sauce: Divide the noodle salad among four bowls. Spoon a generous dollop of the peanut sauce over each serving. For those who like extra heat, add a drizzle of chili sauce on top.
Notes
- Noodle Choices: Thin rice noodles are best for this salad and are sometimes called rice vermicelli or Vietnamese bún. Adjust the amount based on appetite—use the larger quantity for heartier meals.
- Peanut Butter Options: If using salted peanut butter, start with less tamari and adjust seasoning to avoid oversalting. For peanut allergies, almond or sunflower seed butter works well but alters the flavor slightly.
- Tamarind Substitute: If tamarind paste isn’t available, add extra lime juice (about 1 to 1½ tablespoons) for a similar tangy effect.
- Chili Sauce Adjustments: Use less chili-garlic sauce if sensitive to spice. Sriracha can be a substitute but reduce sugar slightly to balance flavors.
- Vegetable Prep Tips: For thin, even slices of cabbage and carrots, use a mandoline or food processor. A sharp chef’s knife and julienne peeler are great alternatives. Thinly sliced veggies are easier to chew and mix evenly with the noodles.
- Make Ahead: Peanut sauce can be prepared days in advance and refrigerated. Assemble salad fresh to maintain crunch.
Chef’s Secrets for Best Flavor
To unlock the full potential of this noodle salad, focus on balancing flavors and textures.
Toasted sesame oil is a game-changer — a small drizzle added to the noodles right after cooking prevents clumping and adds a subtle nuttiness.
When crisping the tempeh, resist the urge to stir too frequently; letting it cook undisturbed helps develop that perfect golden crust.
For the peanut sauce, freshly grated garlic and lime zest elevate the taste with fresh, bright notes, so don’t skip these steps.
Tamarind paste is key for that authentic tangy depth, but if you don’t have it, a squeeze of fresh lime juice will do.
Lastly, thinly slicing the veggies not only improves the mouthfeel but ensures every bite has a refreshing crunch balanced with the creamy sauces.
Small details like these make this dish stand out.
Serving Suggestions for Every Occasion
This colorful noodle salad shines as a light yet satisfying main course, but it’s also a fantastic side for grilled tofu, roasted chicken, or crispy spring rolls.
Serve it chilled or at room temperature, making it perfect for warm weather meals and picnics.
For added protein, sprinkle extra toasted sesame seeds or chopped peanuts on top.
Pair it with a crisp, dry white wine or a sparkling water with lime to complement the bright, tangy flavors.
If you want to boost the heat, offer extra chili sauce on the side, so guests can customize the spice level.
Whether you’re hosting a casual dinner or packing lunches for the week, this dish fits seamlessly into any occasion.
Storage Tips for Freshness Longer
Store leftover noodle salad components separately for best texture retention.
Keep the peanut sauce, noodle dressing, and crispy tempeh in airtight containers in the fridge for up to 4 days.
The noodles and shredded veggies are best stored in separate containers to prevent sogginess.
When ready to serve, toss everything together just before eating to preserve the crispness of the cabbage and carrots and the crunch of the tempeh.
If the noodles dry out, briefly toss them with a bit of sesame oil or warm water to rehydrate.
Avoid freezing this salad as the fresh veggies and tempeh texture won’t hold up well.
Frequently Asked Questions About This Recipe
Q1: Can I make this recipe nut-free?
Yes! Substitute peanut butter with sunflower seed butter or tahini, adjusting sweetness and seasoning to taste. This keeps the creamy texture and rich flavor while accommodating nut allergies.
Q2: How do I store leftovers properly?
Store each component separately in airtight containers in the refrigerator for up to 4 days. Combine only before serving to keep textures fresh.
Q3: What can I use instead of tamarind paste?
If tamarind paste isn’t available, fresh lime juice (1 to 1½ tablespoons) can provide the necessary tanginess. Adjust to taste for balance.
Q4: Can I prepare this recipe ahead of time?
Yes, the peanut sauce and tempeh can be made a day or two in advance. Store sauces refrigerated and assemble salad fresh for best texture.
Q5: Are rice noodles gluten-free?
Typically, yes. Rice noodles are naturally gluten-free, but always check packaging to confirm no cross-contamination if you have gluten sensitivities.
This recipe is inspired by rainbowplantlife and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.