This Asian-inspired Keto Rainbow Noodle Salad packs in just about every color of the rainbow with an amazingly flavorful dressing that will keep you coming back for more! This recipe is low carb, gluten-free, and sugar-free with vegan options.
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Before I went low carb I was obsessed with noodle salads. I love Asian flavors and also love anything and everything noodle. The Asian flavors aren’t so problematic on a low carb diet but the noodles, yup there’s my problem.
I was standing over yet another bowl of the attempt of remaking my carby fave and I must have had a strange look on my face because my husband asked me what was wrong.
I told him that the flavors were good but I just wasn’t feeling the noodle substitute I had used.
I stood there for a minute and couldn’t believe this man, who is so NOT keto, was able to come up with the answer over me, the person that does this stuff for a living.
A win for Kevin and an epic fail for me!
I luckily had some Palmini noodles in the pantry and quickly threw together the shopping list so I could make this version. And, once we both tasted it we knew this was it, this was the winner.
So let my multiple recipe tests, and epic fail, be the win for you by making this noodle salad ASAP and sharing it with as many people as you can.
They will thank you for it!
INGREDIENTS NEEDED TO MAKE ASIAN RAINBOW NOODLE SALAD
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.INGREDIENTS
For the salad:
- Palmini angel hair noodles
- Mini sweet bell peppers
- English cucumber
- Green onions
- Fresh cilantro
- Napa cabbage
- Purple cabbage
- Baby kale
- Frozen edamame
- Roasted peanuts
For the dressing:
- Avocado or olive oil
- Tamari or Coconut Aminos
- Rice vinegar
- Keto honey
- Ginger paste
- Sesame oil
- Garlic paste
- Gluten-free hoisin sauce
- Fish sauce (or Yondu Vegetable Umami if vegan)
HOW TO MAKE KETO ASIAN RAINBOW NOODLE SALAD
Mix together the Palmini noodles, peppers, cucumbers, green onions, cilantro, napa cabbage, purple cabbage, edamame, and kale. Add the peanuts and toss them together.
For the dressing: place the oil, Tamari, rice wine vinegar, honey, ginger, sesame oil, garlic, hoisin sauce, fish sauce, and sriracha, in a mason jar, and shake until well blended.
Pour the dressing over the salad and toss well.
Garnish with chopped peanuts
FAQS ABOUT KETO ASIAN RAINBOW NOODLE SALAD
There are ingredients on this list that are not keto.
The lists of foods that are or are not keto are ever-changing. If you are adhering to a strict keto diet for health reasons please refer to the foods that your Dr has given you as acceptable. If you are eating low carb to lose weight or just to feel better you can always adjust recipes to fit your tastes and needs. Please feel free to omit any ingredients that do not fit into your eating plan.Can I make this salad ahead of time?
Absolutely! The flavors just get better as it sits!How long will this Keto Asian Rainbow Noodle Salad keep?
If stored in an airtight container this salad will last in the refrigerator for up to 7 days.
Last thoughts about Keto Asian Rainbow Noodle Salad
This salad is another salad I love to use for meal prep. It is great for a nice light lunch or snack.
If you would like a heartier meal-type salad feel free to add chopped cooked chicken or cooked or canned salmon for a terrific light dinner idea!
This salad really is a winner. My photographer shared it with her neighbors and she said everyone was clamoring to take the leftovers home with them! None of them were keto!!
I call that a huge win don’t you?
MORE KETO AND LOW CARB RECIPE IDEAS
- Low-Carb Shrimp Louie Salad
- Big Mac Salad in a Jar
- Spinach Salad with Hot Bacon and Tomato Vinaigrette
- Shrimp and Avocado Salad
- Strawberry Avocado Caprese Salad
- Keto Balsamic Chicken Salad
If you like this recipe please leave a comment!
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