Somen Noodle Salad With Ginger-Cilantro Dressing

Total Time
Prep 10 mins
Cook 0 mins

A copycat recipe of a Trader Joe's pre-made salad I have tried to duplicate. All ingredient amounts are estimated. Best results when salad is allowed to marinate. Feel free, as I have to play around with the ingredients. For a vegan version, substitute agave nectar for the honey.

Ingredients Nutrition


  1. Toast the peanuts and coconut and let cool.
  2. Cook somen noodles according to package directions.
  3. Drain, rinse under cool water and set aside.
  4. Meanwhile grate the carrots and add the diced bell pepper (and chopped spinach if using) into a serving bowl.
  5. Prepare the dressing by mixing the ingredients well in a blender and then toss together with the vegetables and cooked somen noodles.
  6. Refrigerate at least 3 hours.
  7. Stir together the peanuts and coconut. Serve salad with toppings on the side. Garnish with.
  8. cilantro sprigs and lime wedges if desired.


Most Helpful

Tasty and easy! A great make ahead dish! I skipped the coconut and topped with chopped peanuts and extra cilantro.

m0m February 01, 2012

Dddddddelicious! Made this for March Spring Onion tag game and it went over quite well. Served it with bbq shrimp and what was left I mixed the shrimp and salad together. Thank you for submitting this recipe and I know I will be making it often.

mama smurf March 17, 2011

This was a refreshing change of pace. I added some lime zest and used Italilan parsley in place of the baby spinach. Made it last minute for a get together. Will make again, thanks!

Messy44 September 05, 2009

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