noodle salad

Best Noodle Salad for Phytonutrients

Go with us on a culinary adventure that fuses tender rice noodles, crisp veggies, and a zesty Peanut Sauce. Even better, this noodle salad incorporates a large variety of phytonutrients for high nutritional value. You’ll enjoy a symphony of flavors and textures in this recipe that’s as enjoyable to make as it is to savor. Gather the ingredients, follow our easy steps, and embark on a culinary journey that will leave you craving more.

Recipe for rice noodle salad

For the Peanut Sauce:

  • 2 limes, juiced
  • 2 tbsp fresh ginger, peeled and minced
  • 1 garlic clove
  • 1/4 cup coconut sugar
  • 2 tbsp Red Boat fish sauce
  • 1.5 tbsp soy sauce
  • 2/3 cup peanut butter

For the Salad:

  • 1 pound organic rice noodles
  • 1/2 pound carrots, peeled and julienned
  • 1 red bell pepper, seeded and julienned
  • 1 red Fresno pepper, seeded and julienned
  • 1-2 jalapeño peppers, seeded and julienned
  • 4 scallions, sliced thinly on a bias
  • 1 cup basil, chopped
  • 1/4 cup cilantro, chopped
  • 1-2 tbsp fresh mint, chopped
  • peanuts, crushed or garnish
  • consider adding:
  • jicama (julienned)
  • edamame
  • red cabbage (sliced)
  • cherry tomatoes


  1. Prepare the sauce. Play the ingredients in a food processor and purée. Transferred to a refrigerator and chill for 30 minutes.
  2. In a large stockpot, bring water to a boil and add the noodles. Cock, while staring, for 3 minutes, or until the noodles are tender. Drain the noodles and rinse with cold water.
  3. Play the noodles and the remaining ingredients in a salad bowl. Start to combine, add the peanut sauce, and toss to coat. Garnish with the crushed peanuts and serve.

Nutritional Value / Phytonutrients

To learn more about phytonutrient spectrum foods and why it’s important to eat a variety of colors in your diet, you can download our guide (PDF):

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