Low Sodium Thai Noodle Salad Recipe

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This low sodium Thai noodle salad recipe is bright, fresh, & flavorful with crunchy vegetables, rice noodles, and a delicious sesame lime dressing. A delightful fresh and tasty salad loaded with herbs and veggies – the perfect refreshing summer appetizer!

This salad comes together in about 20 minutes, including the easy-to-make dressing! Serve this easy salad as an appetizer, bring it to a potluck or BBQ, or serve alongside a low sodium grilled steak or orange glazed chicken!

low sodium noodle salad recipe with rice noodles pickled onions arugula carrots and a sesame lime dressing

If you are looking for a fresh and flavorful side dish recipe, this simple Thai noodle salad is bursting with delicious flavors in every single bite. It’s tangy, a little sweet, crunchy, super refreshing, bold, and is ready in under 30 minutes!

I was inspired to make this after having a fantastic noodle salad at one of my favorite restaurants, Cisco Brewers! It was so good, I wanted to make a low sodium version at home that everyone could enjoy. The verdict? A resounding 10/10! We loved this salad so much hubby asked to make it again so it’s all we’ve been eating lately.

A definite summer staple recipe we can’t wait to enjoy with our favorite protein all summer long.

This Low Sodium Thai Noodle Salad Recipe Is

  • Bright
  • Fresh
  • Flavorful
  • Herby
  • Crunchy
  • Earthy
  • Simple to Make
  • A Great Appetizer or Side Dish
low salt thai salad recipe with rice noodles and vegetables

Refreshing Low Sodium Salads To Enjoy All Year

I love this low sodium Asian noodle salad recipe, which is a bright & fresh addition to the table. I love serving this salad as an appetizer, or with dinner, or even for a potluck!

Salads and dressings can be easy to make low sodium by using homemade dressings – which only take minutes to make!  Browse all our low sodium salad recipes here for your next favorite.

Ingredients in this Easy Low Salt Noodle Salad

Rice Noodles

I used vermicelli rice noodle for this salad, which are a great part of Thai and Vietnamese cooking! Rice noodles have 15mg sodium per serving, making them a great low sodium choice. You could also substitute 0mg of sodium pasta like an angel hair or spaghetti pasta too, if desired.

Cabbage

To give the salad a bright and fresh crunch. I used green cabbage, but you could also use red cabbage too for a bit of extra color.

Carrots

I spiralized my carrots, but you can use shredded or grated carrots too!

Greens

I used arugula because I love the peppery flavor. You could also use a baby spinach or even a spring mix with different greens if desired.

Unsalted Peanuts

Add a really nice crunch to this salad. It also pairs nicely with the peanut butter in the dressing. I find unsalted peanuts at my regular box grocery store.

Pickled Onions

I make these delicious low sodium pickled onions to top this salad. You can simply soak your onions in white vinegar and sugar for 10 minutes or so, or just add red onions directly into the salad too.

A Sesame Lime Dressing

I love this tangy, sweet, and savory dressing. It does contain quite a few ingredients, but you can make some swaps if you don’t have any on hand. Instead of honey, you can add maple syrup or brown sugar, if you don’t have rice vinegar you can use a white wine vinegar or apple cider vinegar, etc.

a fork twirling a low sodium asian inspired noodle salad with pickled onions carrots and arugula

How To Make This Low Sodium Asian Noodle Salad

  1. Cook rice noodles according to package instructions. Drain, rinse under cool water, and place in a large bowl.
  2. Add in the shredded cabbage, carrots, arugula, unsalted peanuts, pickled onion, and fresh basil.
  3. In a small bowl (or a mason jar with a tight-fitting lid) add all the dressing ingredients together and mix well to combine.
  4. Pour the dressing over the rice noodle salad and toss well. Serve immediately.
  5. Store leftovers in an airtight container and refrigerate for up to 1 day.
What type of pasta is low in sodium?

Many pasta varieties have 0mg sodium – like traditional white or wheat pastas, and low sodium rice noodles.

Is pasta salad high in sodium?

Many pasta salad dressings can contain salt or preservatives, adding to the overall sodium content of the dish. This recipe uses low sodium ingredients, making it a great choice!

low salt thai noodle salad recipe with peanut dressing and fresh chopped vegetables

More Tasty Side Dish Recipes You May Enjoy

Share This Low Sodium Thai Salad with Noodles

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low sodium noodle salad recipe with rice noodles pickled onions arugula carrots and a sesame lime dressing

Low Sodium Thai Noodle Salad

AuthorKelly Jensen
This low sodium Thai noodle salad recipe is bright, fresh, & flavorful with crunchy vegetables, rice noodles, and a delicious sesame lime dressing. A delightful fresh and tasty salad loaded with herbs and veggies – the perfect refreshing summer appetizer!
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, pasta, Salad, Side Dish
Cuisine American, thai
Servings 6 3/4-cup servings
Calories 320 kcal

Equipment

  • Mixing Bowls

Ingredients
  

For the Noodle Salad

  • 8 ounces rice noodles I used vermicelli noodles
  • 1 cup cabbage shredded
  • 3 carrots shredded or spiralized
  • 3 cups arugula or other greens
  • ½ cup unsalted peanuts
  • ¼ cup pickled onion
  • 2 tablespoons fresh basil julienned

For the Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted peanut butter
  • 2 gloves garlic minced
  • 1 inch ginger root grated, or 1/2 teaspoon ginger powder
  • 1 tablespoon honey
  • ½ teaspoon low sodium soy sauce
  • ¼ cup unseasoned rice wine vinegar or white wine vinegar
  • ½ teaspoon toasted sesame oil
  • 1 lime juiced
  • Red pepper flakes to taste

Instructions
 

  • Cook rice noodles according to package instructions. Drain, rinse under cool water, and place in a large bowl.
  • Add in the shredded cabbage, carrots, arugula, unsalted peanuts, pickled onion, and fresh basil.
  • In a small bowl (or a mason jar with a tight-fitting lid) add all the dressing ingredients together and mix well to combine.
  • Pour the dressing over the rice noodle salad and toss well. Serve immediately.
  • Store leftovers in an airtight container and refrigerate for up to 1 day.

Video

Notes

Serving Size

This recipe makes about 6 servings total, and each serving is ~3/4 cup. The nutritional information estimated here is for one (3/4 cup) serving.

Nutrition

Calories: 320kcalCarbohydrates: 43gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 112mgPotassium: 293mgFiber: 4gSugar: 6gVitamin A: 5385IUVitamin C: 11mgCalcium: 53mgIron: 1mg

*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.

Tried this recipe?Let us know how it was! Please comment and leave a review.

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5 from 2 votes (1 rating without comment)

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