Mango Thai Noodle Salad Recipe
User Reviews
4.9
Mango Thai Noodle Salad Recipe
Description
This Mango Thai Noodle Salad features rice noodles cooked and cooled, combined with diced mango, thinly sliced red peppers, bite-sized snow peas, and shredded cabbage. The salad highlights three fresh herbs: cilantro, mint, and Thai basil, giving it a layered herbal brightness. Cashews add crunch and another flavor dimension.
The dressing is a blend of neutral oil, toasted sesame oil, rice wine vinegar, soy sauce, tahini, honey, ginger, garlic, and salt, which provides a savory, tangy, and slightly sweet coating that ties the ingredients together. Tossing the noodles and vegetables with the dressing creates a harmonious texture experience with soft noodles, crisp vegetables, and juicy mango.
This salad serves well as a refreshing side or light main course in warmer weather. It is flexible with herbs; if all three are not available, a total of three-quarters cup of available herbs can be used. Rice noodles typically cook quickly, with thinner vermicelli softening adequately in hot tap water.
Ingredients
- 8 ounces rice noodles
- 2 Mango or 1 globe mango, diced, yellow
- 1 red pepper thinly sliced
- 2 cups snow peas cut into bite-sized pieces
- 2 cups cabbage thinly sliced
- ¼ cup cilantro chopped, see notes
- ¼ cup mint
- ¼ cup Thai basil
- ¼ cup cashews we love wasabi or spicy cashews, or peanuts
Sesame Ginger Dressing
- ¼ cup neutral cooking oil generic cooking oil
- 3 tablespoons sesame oil gluten-free if needed
- 3 tablespoons rice wine vinegar
- 3 tablespoons soy sauce
- 2 tablespoons tahini can sub maple syrup
- 2 tablespoons honey can sub maple syrup
- 1 tablespoon ginger finely minced
- 2 cloves garlic minced
- ½ teaspoon salt
Instructions
- Cook the rice noodles according to the package directions. (see notes) Once cooked, drain them in a colander then cool them under cold tap water. Set them aside to drain completely.
- In a small bowl, whisk the dressing ingredients.
- Place the cooked rice noodles and all the remaining ingredients into a large salad bowl. Pour the dressing over the top and toss until the noodles are well coated and everything is mixed together.
Notes
- If all three herbs are not available, use a total of ¾ cup using whatever herbs you have; regular basil can be a good substitute.
- Most rice noodles cook in boiling water in about 2 minutes; thin vermicelli noodles soften in hot tap water as an alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 329kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Sodium | 582mg | 24% |
| Potassium | 275mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 1351IU | 27% |
| Vitamin C | 60mg | 67% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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