Once the temperature starts to climb, I have a one-track mind for cooling, crunchy meals. I’m talking easy chopped salads, I’m talking crispy rice bowls, and I’m definitely talking cold noodle salads like this one. Make this rice noodle salad with salmon recipe ASAP, then use it as a formula for all of your future satisfying and easy summer meals.
The salmon, which cooks under the broiler in about 7 minutes, is so flavorful thanks to a simple spread of curry paste and honey. (Even if you don’t make the salad, this salmon is definitely worth a go.) Serve it over a bed of chewy rice noodles, crunchy carrots, cooling cucumbers, and fresh herbs with crushed cashews and some store-bought fried shallots if you have them. It all comes together for the most satisfying bowl with plenty of textural and flavor variety.
A perfect salad must have a standout dressing, and the coconut turmeric dressing is liquid gold. Flavored with lime juice, fish sauce, fresh ginger, and honey, it’s rich and creamy but still so light and refreshing. It’s the kind of sauce you’re going to want to tuck away for salads, grilled proteins, and rice bowls all summer long.
Why You’ll Love It
- It’s filling and fast! Get a noodle salad full of crunchy vegetables, flavorful salmon, and creamy coconut turmeric dressing on the table in about 30 minutes.
- It’s versatile. You can mix and match whatever chili sauce, herbs, and veggies are hanging out in your fridge and still end up with a delicious and colorful meal.
Key Ingredients in Rice Noodle Salad With Salmon
- Rice noodles: Use medium or thin dried rice noodles for a quick-cooking and delightfully chewy salad base.
- Crunchy vegetables: Cucumbers, carrots, and shallots add textural variety.
- Fresh herbs: Cilantro, mint, and Thai basil all add a pop of fresh, green flavor. Use one or a combination of a few fresh herbs.
- Coconut milk: Coconut milk makes the perfect creamy base for a salad dressing balanced with lime juice, fish sauce, and ginger. Or, you can use coconut cream for a thicker, richer sauce.
- Turmeric: Adds a vibrant golden hue to the coconut dressing.
- Salmon: Spread with a mixture of curry paste or sambal oelek and honey or agave, spicy-sweet salmon cooks in minutes under the broiler.
- Store-bought fried shallots: While optional, they add an easy extra boost of flavor and crispy crunch.
Helpful Swaps
- Use roasted and salted almonds or roasted sesame seeds instead of cashews or peanuts.
- Instead of curry paste or sambal oelek, use sriracha on the salmon.
More Ways to Build a Cold Noodle Salad
- Think of this as a formula you can substitute with other ingredients and flavors for a delicious meal every time. Here are more ideas as a jumping-off point—just make sure you have something from every category to ensure a balanced bowl.
- Noodles: Try soba noodles, spaghetti, ramen noodles, or rice vermicelli.
- Crunchy vegetables: Use shredded regular or Napa cabbage, radishes, bell peppers, snap peas, cherry tomatoes, fresh corn, and scallions.
- Protein: Sautéed shrimp, crispy tofu, grilled chicken, thawed shelled edamame, or seared steak would all be delicious.
- Sauce: You could use peanut sauce, tahini dressing, Nuoc Cham Vinaigrette, or your favorite salad dressing.
- Fresh herbs: Chives, mint, cilantro, parsley, and basil all work—this is a great way to use up whatever you have laying around.
- Something extra: Whether it’s some grilled eggplant, creamy avocado, pickled vegetables, or toasted nuts and seeds, add a little bonus element to make things really special. When in doubt, add something crispy.
