Description

A vibrant and refreshing Rainbow Noodles salad featuring thin spaghetti tossed in a tangy Asian dressing, mixed with crisp kale, colorful fresh vegetables, fresh herbs, and crunchy roasted cashews. This dish combines sweet, savory, and spicy flavors, perfect for a light lunch or dinner served at room temperature.

Ingredients

Scale

Dressing

½ cup avocado oil
⅓ cup low-sodium soy sauce
3 tablespoons Hoisin sauce
3 tablespoons brown sugar
2-inch knob ginger, finely grated
2 cloves garlic, grated
Zest of 1 lime
¼ cup lime juice (about 2 large limes)
½ tablespoon chili crisp

Salad

8 oz thin spaghetti
1 bunch Tuscan kale, ribs removed and thinly sliced
1 English cucumber, sliced in half moons
1 cup julienned carrots (about 2 medium carrots)
1 red bell pepper, thinly sliced
2 cups purple cabbage, thinly shredded
1 cup shelled edamame
2 cups fresh herbs – mint, basil, cilantro, green onions
1 cup roasted cashews, roughly chopped

Instructions

Make the Dressing: In a salad shaker or mason jar, combine avocado oil, low-sodium soy sauce, Hoisin sauce, brown sugar, grated ginger, grated garlic, lime zest, lime juice, and chili crisp. Whisk or vigorously shake until well blended and set aside.
Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the thin spaghetti and cook according to package directions until al dente. Once cooked, drain the pasta and immediately transfer to a large mixing bowl.
Toss Pasta with Dressing and Kale: While the pasta is still warm, toss it with about one-fourth of the prepared dressing and the thinly sliced Tuscan kale. The warmth will help soften the kale slightly, making it tender and flavorful.
Prepare Vegetables and Herbs: While the pasta cooks, slice the English cucumber into half moons, julienne the carrots, thinly slice the red bell pepper, shred the purple cabbage, and shell the edamame. Chop or roughly tear the fresh herbs (mint, basil, cilantro, green onions).
Combine Salad Ingredients: Once the noodles have cooled slightly but are still room temperature, add the cucumber, carrots, bell pepper, cabbage, edamame, and fresh herbs to the bowl. Pour in more dressing and toss everything together until well combined.
Add Cashews and Serve: Fold in the roughly chopped roasted cashews for a crunchy texture. Serve the Rainbow Noodles salad at room temperature with an additional drizzle of dressing and a sprinkle of fresh herbs on top.

Notes

For a gluten-free version, substitute the spaghetti with gluten-free noodles.
Use low-sodium soy sauce to control sodium levels and keep the dish healthier.
The chili crisp can be adjusted to taste depending on your preferred spice level or omitted if you prefer no heat.
Serve immediately after assembling for best texture or let marinate briefly for more intense flavor melding.
Leftovers can be stored in the refrigerator and enjoyed cold or at room temperature within 2 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Stovetop
Cuisine: Asian Fusion

Keywords: rainbow noodles, Asian dressing, kale salad, vegetable noodle salad, vegetarian noodle salad, tangy dressing, healthy pasta salad