Vegan Rainbow Noodle Salad

If you’re looking for a dish that’s vibrant, refreshing, and bursting with flavour, this Vegan Rainbow Noodle Salad is the perfect choice. Packed with crisp vegetables, chewy noodles, and a zingy dressing, it’s a meal that’s as beautiful as it is delicious. 

Not only is it easy to prepare, but it also stores well, making it ideal for meal prep. Whether you serve it as a light lunch, a side dish, or even a main meal, this salad will brighten up your plate and your palate. And the best part? It’s completely customisable, meaning you can tweak the ingredients to suit your preferences while still enjoying the crisp, fresh textures that make this dish so special.

See how I make this salad here.

Table of Contents

• Ingredient Breakdown
• A Salad Bursting with Colour and Texture
• Why This Salad is Perfect for Meal Prep
• Tips for Customising Your Vegan Rainbow Noodle Salad
• Serving Suggestions
• Looking for More Veg-focused Recipes?

Ingredient Breakdown

• Flat rice noodles: Light and slightly chewy, these noodles absorb the dressing beautifully and provide a perfect base for the salad.
• Red cabbage: Adds a satisfying crunch and a gorgeous purple hue.
• Cavolo nero (Tuscan kale): Earthy and slightly bitter, this leafy green balances the dish with depth.
• Spring onions: Provide a fresh, mild onion flavour without overpowering the other ingredients.
• Carrot: Sweet and crisp, cut into thin matchsticks for an extra bite.
• Bell pepper: Juicy and slightly sweet, adding another pop of colour and crunch.
• Cucumber: Cooling and hydrating, with the seeds removed to prevent excess moisture.
• Fresh coriander: A fragrant herb that enhances the dish with its citrusy, slightly peppery taste.
• Roasted peanuts: Crushed for a delightful crunch and a nutty richness.
• Light soy sauce: Provides a deep umami flavour without overpowering the dish.
• Toasted sesame oil: Adds a lovely nuttiness and depth.
• Sriracha: Brings heat and tangy spice, perfectly balancing the sweetness of the dressing.
• Sugar: A touch of sweetness to enhance the other flavours.
• Lime juice: Bright and zesty, lifting the dish with a citrusy kick.
• Orange juice: Adds a subtle natural sweetness and enhances the overall harmony of flavours.

A Salad Bursting with Colour and Texture

What makes this Vegan Rainbow Noodle Salad stand out is its incredible mix of textures and colours. Each ingredient plays a crucial role in creating a balanced dish. The crunch of the cabbage, carrot, and pepper contrasts beautifully with the soft chewiness of the rice noodles, while the dressing ties everything together with its rich, tangy, and slightly spicy notes. The roasted peanuts on top add that perfect finishing touch, a satisfying crunch that makes each bite more enjoyable.

This salad is not just a treat for your taste buds but also a visual delight. With vibrant reds, purples, greens, and oranges, it’s a dish that looks as good as it tastes. Perfect for impressing guests at a gathering or simply bringing some joy to your everyday meals.

How to Make the Perfect Vegan Rainbow Noodle Salad

Preparing the Noodles

Start by cooking the rice noodles according to the package instructions. Be sure not to overcook them, as they can become too soft. Once cooked, rinse them under cold water to stop the cooking process and remove excess starch. This step ensures they remain firm and don’t clump together.

Chopping the Vegetables

While the noodles are cooling, prepare your vegetables. Thinly slice the cabbage and kale to make them easy to toss with the noodles. Matchstick-cut the carrot for even distribution, and slice the bell pepper and cucumber into thin strips. The key to a great noodle salad is keeping all the ingredients in similar sizes so that every bite has a mix of flavours and textures.

Mixing the Dressing

In a small bowl, whisk together the soy sauce, sesame oil, sriracha, sugar, lime juice, and orange juice. The balance of sweet, spicy, and savoury makes this dressing absolutely irresistible. Taste it before adding it to the salad, you can adjust the seasoning if needed.

Bringing It All Together

Place the cooled noodles in a large mixing bowl. Add the prepared vegetables and fresh coriander. Pour the dressing over the top and toss everything together until well combined. Finally, sprinkle the roasted peanuts over the salad just before serving.

The Secret to the Perfect Dressing

The dressing is what truly makes this Vegan Rainbow Noodle Salad shine. It’s a perfect balance of salty, sweet, sour, and spicy elements. The soy sauce brings depth, while the sesame oil adds a nutty aroma. The lime and orange juices introduce a fresh citrusy zing that pairs wonderfully with the crunch of the vegetables. Finally, sriracha provides a gentle heat, which you can adjust to your preference.

To ensure the flavours meld beautifully, mix the dressing in a small bowl before adding it to the salad. This allows the sugar to dissolve fully and creates a well-balanced coating for the noodles and vegetables. For an even better infusion of flavour, let the salad sit for a few minutes after tossing, so the noodles absorb all the deliciousness.

Why This Salad is Perfect for Meal Prep

One of the best things about this Vegan Rainbow Noodle Salad is how well it keeps. The sturdy vegetables and rice noodles hold up beautifully in the fridge for up to four days. Unlike salads with delicate greens, which wilt quickly, this one stays crisp and fresh. Just store it in an airtight container, and you have a ready-to-eat meal whenever you need it.

The flavours in this salad develop over time, making it even more delicious the next day. However, if you’re planning to store it for multiple days, keep the dressing separate and toss it in just before eating to maintain the crunch of the vegetables. This prevents the noodles from absorbing too much liquid and ensures everything stays at its best.

Tips for Customising Your Vegan Rainbow Noodle Salad

This salad is endlessly adaptable, making it easy to tweak to suit your preferences. Here are some ideas:

• Boost the protein: Add crispy tofu, edamame, or tempeh for extra plant-based protein.
• Switch up the vegetables: Try shredded Brussels sprouts, radishes, or even thinly sliced mangetout for a different crunch.
• Adjust the spice level: If you love heat, add extra sriracha or sprinkle in some chilli flakes. For a milder version, reduce the sriracha or omit it altogether.
• Try different nuts: Swap the peanuts for cashews, almonds, or sunflower seeds for a unique twist.
• Experiment with noodles: While rice noodles work best, you can also use soba noodles, whole wheat spaghetti, or even spiralised vegetables.

Serving Suggestions

This Vegan Rainbow Noodle Salad is delicious on its own, but it also pairs well with other dishes. Serve it alongside grilled tofu, crispy spring rolls, grilled vegetables, or even a simple miso soup for a well-rounded meal. It’s also a fantastic dish for barbecues, picnics, or potlucks, as it holds up well at room temperature, stays fresh for hours and tastes just as good.

If you’re making it ahead of time, give it a quick toss before serving to redistribute the dressing. You can also squeeze a little extra lime juice on top for a fresh burst of flavour.

Looking for More Veg-focused Recipes?

Did you enjoy making this Vegan Rainbow Noodle Salad? Why not try some more of my veg-focused recipes below:

• Vegan Giant CousCous Salad: A wholesome plant-based salad that’s fresh, filling and packed with veggies.
• Thai-Inspired Noodle Salad: A vibrant, zingy noodle salad packed with veggies and finished with the punchiest lime and fish sauce dressing.
• Vegan Bolognese (Ragu): A delicious, rich plant-based ragu with mushrooms and Puy lentils.
• Vegan Butternut Squash and Chickpea Tagine: A warmly spiced vegan tagine, packed full of veggies, warming spices and bursting with flavour.