Gluten-Free Cold Asian Noodle Salad Recipe

Recipe Classifications




Lunch, Dinner, Snack


Gluten-Free, Kosher


Brown / White, Green, Orange / Yellow, Purple / Blue, Red

Freezes well:


Prep Time  (total time):

Under 30 Minutes  (Under 1 Hour)


If you’re looking for the perfect summer dish, look no further! This cold Asian noodle salad is perfect for those hot summer days when you need a light and colder dish. It is also an attractive salad with its rainbow appearance. It is also perfect for you if you’ve been on the hunt for gluten-free kosher Asian recipes.

Let’s not forget this salad is also packed with the healthiest foods and ingredients. It is also gluten-free and kosher. Make this salad the night before or in the morning before going to work. It’s perfect for carrying as a work lunch, don’t be surprised if your co-workers ask you for a bite!

You’ll also get a lot of this salad – which means you’ll get more than one meal.

Gluten-Free & Kosher Cold Asian Noodle Salad Recipe

This Asian noodle salad is perfect for those hot summer days! It is at its best when served cold. What makes it even better is its both kosher and gluten-free.
Course Salad
Cuisine Asian
Keyword gluten-free kosher Asian recipes
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 6 servings
Calories 286kcal


  • Pot


  • Kosher or fine sea salt
  • 8 ounces gluten free spaghetti
  • 5 tablespoons creamy Sunbutter
  • ¼ cup water
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 2 teaspoons gluten free soy sauce or tamari
  • Juice of 1 lime
  • 1 garlic clove minced
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon red pepper flakes
  • 2 cups finely chopped kale
  • ½ small red cabbage cored and finely shredded
  • 1 large carrot peeled and grated
  • 1 red bell pepper seeded deveined, and thinly sliced
  • ½ cup chopped cilantro leaves


  • Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Drain and rinse with cold water.
  • While the spaghetti cooks, make the dressing. Combine the Sunbutter, water, honey, vinegar, soy sauce, lime juice, garlic, ginger, and red pepper flakes in a blender or small food processor and process until smooth and fully combined.
  • In a large bowl, combine the cooked spaghetti, kale, cabbage, carrot, bell pepper, and cilantro. Add the dressing and toss to combine. Serve at room temperature or chilled.
  • Can be made several hours ahead.


This salad may be suitable for serving as a meal as its quite satisfying! 


Calories: 286kcal | Carbohydrates: 50g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 171mg | Potassium: 370mg | Fiber: 3g | Sugar: 13g | Vitamin A: 5445IU | Vitamin C: 93mg | Calcium: 85mg | Iron: 2mg

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