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Peanut-Less Thai Noodle Salad

Peanut-Less Thai Noodle Salad is made with creamy sunflower butter, packed with fresh colorful vegetables and served cold for those hot summer days.

Prep Time15 mins
Cook Time5 mins
Course: Main Course, Salad
Cuisine: Asian
Keyword: Peanut Free, Summer Salad, vegetarian
Servings: 4


  • 1 cup red cabbage sliced thinly
  • 1 red bell pepper sliced thinly
  • 1 cup sugar peas sliced in 1 inch pieces on the bias
  • 2 carrots sliced thinly matchstick style
  • 1/2 cup green onion chopped
  • 1/4 cup cilantro
  • 1/2 lb dry spaghetti noodles cooked according to package directions, drained and rinsed in cold water

Peanut-Less Sauce

  • 3 tbsp sunflower butter
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice wine vinegar
  • 1 tbsp fresh ginger grated
  • 2 tsp sesame oil
  • 1 clove garlic minced
  • 1 pinch red chili flakes
  • 1/2 lime juiced
  • salt and pepper to taste


  • 1/2 cup macadamia nuts chopped
  • 1/2 cup cilantro chopped
  • 1 lime cut into wedges


  • In a large bowl, combine vegetables and cold cooked noodles. Toss well with Peanut-Less Dressing. Serve with lots of fresh cilantro, lime juice and chopped macadamia nuts. Can be eaten immediately, best if refrigerated for at least 30 minutes.

Peanut-Less Dressing

  • Blend all ingredients together until smooth.