This vegan summer salad is fresh and delicious! It’s free of gluten, dairy, oil, and nuts so everyone can enjoy it! Not only is this salad fresh and colorful, it’s bursting with flavor too! If you like summer rolls you will love this salad! It’s essentially an inside out summer roll with Thai chili dipping sauce for dressing! Yum!
Are you always looking for that perfect vegan summer salad to take to picnics and potlucks?
Me too! Bringing a dish to pass is always a stress for me. I feel like we are known as the family who eats weird food, so I just want to bring something that’s “normal” yet delicious. This salad works perfectly for all those summer events.
Beautiful, delicious and fresh, this may be your new go-to dish all summer.
Can I make this salad ahead of time?
You can eat it freshly made and slightly warm or you can make it ahead of time and keep it in the fridge. My husband I debate which is best, he likes it fresh, and I like it the next day after the veggies have soaked up the dressing and started to pickle a little.
How do I make this vegan summer salad?
Start by making the salad dressing. Simply boil rice vinegar, garlic chili sauce, and a little vegan sugar (optional) in a little sauce pan for a minute or two until the sugar dissolves completely.
While the dressing is cooling, chop your cabbage, carrots, and cucumber and place them in a large salad bowl. (To make the salad even quicker and easier, I buy a package of pre-shredded cabbage and carrots, so the only thing I have to chop is the cucumber). Then pour the dressing over the vegetables and toss well. This will allow the veggies to get well coated and start soak up the flavor of the dressing.
Cook the rice noodles according to the package directions and drain and rinse well with cold water. Then simply toss the noodles with the veggies! Then throw in some fresh mint, basil, or any other fresh herbs that you like. (Mint is my favorite in this salad, but any will work). Just make sure that they are fresh herbs!
If you like tofu, crispy tofu is the perfect addition to this salad! Just before serving, coat tofu with cornstarch and fry until perfectly crispy! If you’re bring this dish to a picnic or a someplace where it won’t be eaten immediately, simply pan fry the tofu without the cornstarch coating. The cornstarch makes it super crispy and delicious, but it also soaks up the dressing and gets mushy if it is left to soak in the dressing.
A vegan summer salad made with rice noodles, Thai chili dressing and crispy tofu.
- 1 cup cucumbers diced
- 1 1/2 cup red cabbage shredded
- 1/2 cup carrots shredded
- 8 oz rice noodles
- 1/4 cup fresh mint chopped
Add the rice vinegar, chili garlic sauce, sugar, and salt to a small sauce pan and heat to a slow boil for about 1 minute and then turn off heat.
While the dressing is cooling, chop the cucumbers and shred the cabbage and carrots. (You can also use a 16 oz. bag of shredded cabbage and carrots so all you need to do is chop the cucumbers).
Pour the dressing over the veggies after it has cooled. (The dressing can still be warm, but not hot).
Cook the noodles according to the package directions. (This will vary depending on the brand and size of the noodle).
Top with hot crispy tofu if desired.
- Nutrition facts are for the salad with dressing only. See the tofu recipe for the nutrition card on the tofu.
- Adjust sugar to desired sweetness.
- Adjust chili garlic paste to desired spiciness.
- Serve either warm or cold.
- Serve with freshly fried tofu if you want it crispy.
Pin the vegan summer salad recipe for later:
Want another great salad for summertime?
Check out this easy and delicious vegan chickpea salad with garlic vinaigrette!