
Sweet Chili Noodle Salad Recipe
Welcome the warm season with a simple yet flavorful Sweet Chili Noodle Salad for your next summer celebration. Full of fresh raw vegetables and rice noodles, this dish is a not-so-typical salad that your guests will be sure to remember. Even better, you can prepare a few key ingredients, such as the rice noodles and dressing ahead of time so all you need to worry about is combining and serving. Talk about a win-win!
The fresh yet flavorful ingredients are what make this recipe truly special:
- Rice Noodles: You can use wider rice noodles as shown here or opt for vermicelli for a lighter option.
- Carrot
- Seedless Cucumber: Less watery than regular cucumbers!
- Red Onion
- Cilantro: Tip: Most of our family has the “cilantro gene” so we often skip this ingredient or substitute it with parsley instead.
- Mint: Don't skip this - trust us!
- Dry Roasted Peanuts or Cashews (or both!)
- Lime
- Soy Sauce
- Sweet Chili Sauce: A bottled version makes prep easy.
- Fresh Ginger
From the combination of refreshing cucumber to the savory dressing full of lime and ginger, this unique collaboration of flavors creates a fresh and healthy side dish perfect for a wide variety of occasions. Whether serving at your next Mother’s Day garden party or weekly book club, this Sweet Chili Noodle Salad will be a unique addition to the menu. Kyle recently hosted her very own patio gathering and featured this fresh recipe to complement her Thai-inspired look.
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The array of flavorful herbs may even be found in your own garden. The robust mint and cilantro are key ingredients that make this dish a stand-out course.
When preparing your Noodle Salad, we recommend serving it with additional garnishes of lime wedges and crushed red pepper so your guests can add a bit more zest or heat to their dish.
Celebrate your next happy hour or dinner with your in-laws with this fresh recipe that will become your new summer staple.
Cheers!

Sweet Chili Noodle Salad
Serves 8
Ingredients:
- 3 ¼ ounces rice noodles
- 1 carrot, peeled and thinly sliced lengthwise
- 1 seedless cucumber, thinly sliced lengthwise
- 1 small red onion, thinly sliced
- 1 cup fresh cilantro leaves, chopped
- 1 cup fresh mint leaves, cut in half lengthwise if they are large leaves
- ½ cup dry roasted peanuts or cashews, coarsely chopped
- 1 lime, cut into wedges
Dressing:
- 2 tablespoons soy sauce
- 4 tablespoons sweet chili sauce
- 4 tablespoons fresh lime juice
- 2 teaspoons fresh ginger, peeled and minced
Directions:
- Cover rice noodles with boiling water in a medium bowl and let stand 8 - 10 minutes.
- Drain and rinse noodles under cool water.
- Place noodles in a serving bowl, top with carrots, cucumbers, onions, cilantro, and mint.
- In a small bowl, mix all dressing ingredients together.
- When ready to serve, drizzle salad with half the dressing and toss gently.
- Use the remaining dressing as needed.
- Sprinkle salad with peanuts and garnish with lime wedges.
Recipe courtesy of the Happy Everything! Cookbook by Coton Colors
*Although the cookbook is no longer available, keep an eye out for some of our favorite recipes from the book featured here throughout Toast, our Blog.
Serve It Up
Place a few Color Block Blush and Pine Napkins to complement the light and airy color palette. |
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