My Thai spaghetti salad is a fun mashup between an American potluck classic and a refreshing Thai-style noodle salad ~ this one’s a summer winner!
I get some of my best recipe ideas from the deli counter at my favorite market. They make surprisingly good salads and we like to pick 2 or 3 and call it dinner during the summer months when it’s too hot and sticky to cook. I chose three last week and I loved them so much I’m recreating each one for the blog. This Thai spaghetti salad is a twist on a potluck staple, spaghetti salad.
Readers love this Thai spaghetti salad
🌟 This Thai spaghetti salad recipe is on REPEAT in my house!!!!
🌟 Wonderful flavor, easy to put together! We are having a heat wave and this was ideal for dinner.
🌟I used GF pasta (celiac husband) with perfect results.
🌟 This was such a hit I was asked to make it for my daughter’s graduation party ~ for 100 people!
Ingredient notes & substitutions
This is a mash up between American spaghetti salad and a Thai noodle salad. It’s a true hybrid!
- spaghetti
- I like to use regular spaghetti, not thin nor thick. It’s just the right consistency for this salad.
- red cabbage
- make sure your cabbage is thinly sliced, and the shreds aren’t super long for best eating experience.
- veggies & herbs
- shredded carrotsgreen onions
- cilantro leaves
- basil leaves
- roasted peanuts
- sesame seeds
The peanut dressing is a simple rice vinegar, veg oil vinaigrette with smooth peanut butter, garlic, and a touch of cayenne for pop.
You asked
YES this salad can be made ahead of time: the flavors actually benefit from hanging out in the fridge.
YES it’s a great choice for outdoors: there’s no mayo to spoil outdoors, either.
YES you can serve it as dinner, just add extra protein in the form of shredded rotisserie chicken or grilled shrimp.
Thai flavors are incredibly refreshing
While this is not an authentic Thai recipe, the famously refreshing Thai flavor profile is represented. The Thai flavors make it unique but the salad is still familiar. It’s a great ‘starter’ Thai recipe for newbies or kids.
Fresh basil and cilantro are essential for this salad, so make sure you have some on hand. Better yet, buy small herb plants at your local nursery and keep them on the windowsill or back porch so you’ll always have fresh herbs available.
tips for making Thai spaghetti salad
➡ For the best texture, shred your carrots in a food processor fitted with the shredding blade. A box grater can make wet, mushy shreds.
➡ I slice the red cabbage on a mandoline set to 1/8 inch. You’ll get fine, crisp shreds that hold their texture. If the shreds are very long, slice them in half.
➡ Use regular spaghetti, not thin or thick. Thin spaghetti can turn mushy, while thicker spaghetti can feel too starchy and overpower the vegetables.
➡ Cook the spaghetti just to al dente. It will continue to soften a bit after you dress and chill the salad.
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Spicy Thai Spaghetti Salad
Video
Ingredients
- 8 ounces spaghetti, broken in half, cooked in plenty of salted water to al dente and rinsed well with cold water
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 bunch (about 6-8) green onions, thinly sliced
- 1/2 cup roasted peanuts
- 2 Tbsp sesame seeds
- 1 handful cilantro leaves, chopped
- 1 handful basil leaves, thinly sliced, use Thai basil if you can find it.
peanut dressing
- 1/4 cup rice vinegar
- 2 Tbsp vegetable oil
- 2 Tbsp (heaping) smooth peanut butter
- 1 clove garlic, minced
- 1/2 tsp cayenne pepper
- salt to taste
Instructions
make the dressing
- To make the dressing put all the ingredients in a small bowl and use an immersion blender to process into an emulsified dressing. Thin with more oil or vinegar, if necessary. Taste to adjust any of the flavors.
make the salad
- Make sure your pasta is fairly dry (not dripping wet) and add to a large bowl. Toss with a little of the dressing.
- Then add the rest of the salad ingredients and toss well with more dressing.
- Refrigerate until ready to serve. Garnish with extra peanuts and fresh herbs.
Notes
Nutrition
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We made this salad this afternoon, and it is absolutely delicious. The ingredients are easily found, and the salad goes together very easily. Love all the crunchy veggies. The dressing is just right, not at all overpowering. I’m planning on taking this to my dinner group next month.
Do you have a suggestion for a substitute for the spaghetti? We are trying to stay away from so much pasta and bread. Thank you.
oops…found your suggestions above…have a great day.
I will be making this for my son’s birthday bbq next month. Of course I will have to do a test taste before. Tough assignment, but someone has to do it.
Oh, by the way I am still making and inhaling your Cranberry Butter recipe. Just hope I saved enough bags in my freezer to get me through to November.
A birthday bbq sounds great! I am so bummed, in all the holiday rush I forgot to save any cranberries :/
We made this last summer and now it’s our family’s new favorite. Thanks for all your recipes using canned tuna!
I plan to try the salad, but will leave out the cayenne. I’m not a fan of spicey, but it sounds like it would be just as tasty without the spicey stuff.
I think you’re right 🙂
Hi, Quick question, do you use Seasoned or Unseasoned Rice Vinegar?
Thanks
I use unseasoned.
For tonight’s Monday night cooking lesson, my daughter and I made this.. It was super easy and delicious! We added a third bag of cooked edamame and some pan fried chicken tenders. But we could have easily done without the chicken. It’s such a versatile noodle salad and a nice alternative to macaroni salad. It’s a great way to use up the summer basil growing in our garden.
Oh, I almost forgot…I also used whole wheat spaghetti and it was excellent! Thank you for your wonderful ideas!
I forgot that I also love whole wheat spaghetti! I haven’t bought it in a while.
This salad is delicious, I uses white cabbage because that’s what I had and it’s amazing too.
Thanks for the great recipe, easy to make and a great hit at my granddaughters graduation as well. She is vegetarian so it was perfect.
Thanks Bertha, I get a special pleasure out of it when one of my recipes is part of a special day, congratulations!
This is such a hit in our family, that I was requested to make it for my daughter’s graduation party.
**For 100 people!**
It still turned out fantastic and I’ve shared this recipe with a TON of people, as a result!!
alright!! That’s so great to hear, and congrats on the graduation ~ you’re a better mom than me, I never did anything near as grand for either one of my daughters 😉
Raising your two wonderful daughters was enough! ❤️ This has become one of our fave recipes, thanks!!
Awwww, thanks friend, so sweet <3
Yummy such a nice idea! I’m glad I found your blog and this recipe. I Just came back from my backpack tour/Thailand Rundreise (as we say it in germany :D) and I really miss the food from there. Now I have even a little piece of the country in my kitchen again. Greetings from Germany!