No Cook Noodle Salad with a Tangy Dressing

This no cook noodle salad is my go-to when I want something refreshing, quick, and totally satisfying. I just soak the noodles, toss in crisp veggies, and pour over a punchy, tangy dressing that wakes everything up. It’s perfect for hot days, busy evenings, or when I simply don’t feel like turning on the stove.

Why You’ll Love This Recipe

I love this salad because it comes together in minutes with zero cooking required. The noodles soften in hot water while I prep the veggies and whisk the dressing, making the whole process super efficient. The tangy dressing, loaded with lime juice, soy sauce, and a hint of sweetness, brings everything together. It’s light yet satisfying, endlessly customizable, and perfect for meal prep or quick lunches.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Rice noodles or vermicelli noodles
• Carrots
• Cucumber
• Bell peppers
• Red cabbage
• Scallions
• Fresh cilantro
• Fresh mint
• Peanuts (optional, for crunch)

For the Tangy Dressing:

• Lime juice
• Soy sauce
• Rice vinegar
• Honey or maple syrup
• Garlic
• Ginger
• Sesame oil
• Chili flakes or sriracha (optional for heat)

directions

1. I start by soaking the rice noodles in hot water according to the package instructions, usually about 10–15 minutes, until soft. Then I drain and rinse them under cold water.

2. While the noodles soak, I julienne the carrots, cucumber, bell peppers, and red cabbage. I chop the scallions and herbs.

3. I whisk together lime juice, soy sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and chili flakes for the dressing.

4. Once the noodles are ready and drained, I toss them in a large bowl with the prepared vegetables and herbs.

5. I pour the dressing over the salad and toss everything to coat well.

6. I top it with chopped peanuts for added texture, if I’m in the mood for crunch.

7. I let it sit for a few minutes before serving so the noodles can soak up the flavor.

Servings and timing

This recipe serves 4 as a main dish or 6 as a side.
Prep time: 15 minutes
Total time: 15–20 minutes (depending on noodle soaking time)

Variations

I like to switch things up by adding edamame, tofu cubes, or shredded rotisserie chicken if I want extra protein. Sometimes I use spiralized zucchini or kelp noodles instead of rice noodles for a low-carb option. For a Thai-inspired twist, I mix in a spoonful of peanut butter into the dressing. I also love playing around with different herbs like Thai basil.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The noodles may absorb the dressing over time, so I freshen it up with a splash of lime juice or soy sauce before serving. I eat it cold straight from the fridge—no reheating needed.

FAQs

Can I use other types of noodles?

Yes, I sometimes use soba noodles, ramen noodles, or even spaghetti in a pinch. I just make sure they’re fully cooked and cooled before adding them.

Is this salad vegan?

Yes, if I use maple syrup instead of honey, it’s completely vegan.

Can I make this salad ahead of time?

Definitely. I often make it in the morning and let it chill in the fridge. It tastes even better after sitting for a few hours.

How spicy is the dressing?

That’s totally up to me. I usually add just a pinch of chili flakes, but I’ve used sriracha or even chopped fresh chilies when I want more heat.

What’s the best way to serve this salad?

I love it cold or at room temperature. It’s great on its own or served with grilled meats, tofu, or even a fried egg on top.

Conclusion

This no cook noodle salad with tangy dressing is one of my favorite warm-weather meals. It’s fast, fresh, and packed with flavor and texture. Whether I’m making a quick lunch or prepping for a picnic, it never disappoints—and I never miss turning on the stove.