This easy cold noodle salad is made with soba noodles, toasted coconut, and juicy mango, making it the perfect summer salad. To make it more filling, add grilled chicken, shrimp, or tofu.
If you're looking for more simple salad recipes, check out my Asian noodle salad with spicy peanut dressing, easy vegetable pad Thai, or this grilled chicken salad.
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⭐️ Why this recipe works
- Balanced Flavors: The combination of peanut butter, lime juice, and fish sauce creates a dressing that's nutty, tangy, sweet, and salty.
- Textural Contrast: The creamy avocado, crunchy coconut flakes, and cashews, along with the shredded cabbage and carrots, offer an incredible textural mix.
- Fresh Herbs: Mint, cilantro (coriander), and basil add a burst of fresh, aromatic flavor that elevates the salad.
- Customizable: Easily adaptable to different dietary preferences and ingredient availability.
- Make-Ahead Friendly: Components can be prepped in advance and assembled just before serving.
🧾 Ingredients overview
- Soba Noodles: Nutty-flavored noodles that form the base of the salad.
- Toasted Sesame Oil: Prevents noodles from sticking and adds a rich, toasted flavor.
- Red Cabbage: Adds a crunchy texture and vibrant color.
- Carrots: Bring natural sweetness and crunch.
- Mango: Provides a sweet, tropical note.
- Avocado: Creamy texture that balances the crunchier ingredients.
- Mint Leaves: Refreshing herb that brightens the salad.
- Cilantro (Coriander): Adds a zesty, citrus-like flavor.
- Basil Leaves: Contributes a subtle, sweet aroma.
- Toasted Coconut Flakes: Nutty, sweet, and crunchy garnish.
- Chopped Toasted Cashews: Add buttery flavor and crunch.
- Peanut Lime Dressing: A blend of peanut butter, fish sauce, lime juice, honey, and sriracha.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Cold Noodle Salad with Mango and Coconut recipe step-by-step
- Cook the Soba Noodles: Bring a large pot of water to a boil and cook the soba noodles according to package instructions, usually about 4-5 minutes. Drain and rinse under cold water to stop the cooking process, then toss with toasted sesame oil to prevent sticking. Set aside to cool.
- Prepare the Dressing: In a small bowl, whisk together the fish sauce, lime juice, honey, sriracha, and peanut butter until smooth and well combined. Adjust the seasoning as needed to balance the sweet, sour, spicy, and salty flavors.
- Assemble the Salad: In a large mixing bowl, combine the cooled soba noodles, shredded cabbage, shredded carrots, mango strips, and cubed avocado. Add the chopped herbs (mint, coriander, and basil) to the bowl.
- Toss and Garnish: Pour the dressing over the salad and toss gently to coat everything evenly. Sprinkle the toasted coconut flakes and chopped toasted cashews over the top just before serving to maintain their crunch.
- Serve: Serve the salad chilled or at room temperature to bring out the best flavors.
📖 Substitutions and variations
For a fresh take on this recipe, try these easy tweaks. They add new flavors and bringing variety without having to learn a whole new meal.
- Noodles: Replace soba noodles with rice noodles, glass noodles, or whole wheat spaghetti.
- Proteins: Add grilled chicken, shrimp, or tofu for extra protein.
- Dressings: Try a sesame-ginger or miso dressing for a different flavor profile.
- Vegetables: Include edamame, bell peppers, or snap peas for extra crunch.
- Herbs: Use parsley or Thai basil if you're not a fan of cilantro.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Noodle Texture: Rinse the soba noodles thoroughly under cold water after cooking to prevent clumping and remove excess starch.
- Dress in Advance: Toss the salad with dressing at least 10 minutes before serving to allow flavors to meld.
- Toasting Nuts and Coconut: Lightly toast coconut flakes and cashews to enhance their flavor.
🍯 Storing and reheating leftovers
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep dressing separate if possible.
- Freezer: Not recommended due to the delicate nature of fresh vegetables and herbs.
- Reheat:
- Cold: Enjoy directly from the fridge for a quick meal.
- Warm: Let it come to room temperature for 10-15 minutes or quickly stir-fry in a hot pan.
❓Recipe FAQ's
How do I keep the noodles from sticking together?
Rinse the soba noodles under cold water immediately after cooking and toss with toasted sesame oil.
Can I make this salad ahead of time?
Yes, you can prepare all components ahead of time. Keep the dressing and garnishes separate until just before serving.
What other proteins can I add to this salad?
Grilled chicken, shrimp, or tofu would make excellent additions.
Is this recipe gluten-free?
Ensure your soba noodles are 100% buckwheat, and use a gluten-free fish sauce to make this recipe gluten-free.
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Easy Cold Noodle Salad with Mango and Coconut
This cold noodle salad is made with punchy herbs, juicy mango and a bold peanut sesame dressing!
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Servings: 4 Servings
Ingredients
- 8 oz soba noodles
- 1 tablespoon toasted sesame oil
- ¼ head of red cabbage, shredded
- 2 carrots, shredded
- 1 ripe mango, peeled and sliced into thin strips
- 1 cup cherry tomatoes, quartered
- 1 avocado, cubed
- ¼ cup mint leaves, roughly chopped
- ¼ cup coriander, cilantro, roughly chopped
- ¼ cup basil leaves, roughly chopped
- ¼ cup toasted shaved coconut flakes
- ¼ cup chopped toasted cashews
For the Peanut Lime Dressing:
- 2 tablespoons fish sauce
- Juice of 2 limes
- 1 tablespoon honey
- 1 teaspoon sriracha, adjust to taste
- 2 tablespoons smooth peanut butter, This adds a creamy, nutty flavor to the dressing, balancing the tanginess of the lime and the saltiness of the fish sauce.
Instructions
Cook the Soba Noodles:
- Bring a large pot of water to a boil. Cook the soba noodles according to package instructions, usually about 4-5 minutes. Drain and rinse under cold water to stop the cooking process. Toss with toasted sesame oil to prevent sticking and set aside to cool.
Prepare the Dressing:
- In a small bowl, whisk together the fish sauce, lime juice, honey, sriracha, and peanut butter until smooth and well combined. Adjust the seasoning as needed to balance the sweet, sour, spicy, and salty flavors.
Assemble the Salad:
- In a large mixing bowl, combine the cooled soba noodles, shredded cabbage, shredded carrots, mango strips, and cubed avocado.
- Add the chopped herbs (mint, coriander, and basil) to the bowl.
- Pour the dressing over the salad and toss gently to coat everything evenly.
Garnish and Serve:
- Sprinkle the toasted coconut flakes and chopped toasted cashews over the top just before serving to maintain their crunch.
- Serve the salad chilled or at room temperature to bring out the best flavors.
Notes
- Noodle Preparation: Soba noodles can become sticky if overcooked. To keep them firm and prevent clumping, rinse them thoroughly under cold water immediately after boiling. This not only cools them down quickly but also removes excess starch.
- Dressing Consistency: If the dressing feels too thick due to the peanut butter, you can thin it by adding a little water or extra lime juice. This will help the dressing coat the noodles and vegetables more evenly without overpowering the dish with strong flavors.
- Customizing Spice Levels: The amount of sriracha can be adjusted based on your preference for heat. Start with a small amount and add more gradually until the desired spice level is achieved.
- Mango Ripeness: For this salad, use a ripe but firm mango to ensure it slices neatly and provides a sweet contrast to the savory ingredients. Overripe mangoes might be too mushy and can overpower the other flavors.
- Avocado Handling: Add the avocado right before serving to prevent it from browning. If preparing the salad ahead of time, squeeze a little lime juice over the avocado cubes to keep them fresh.
- Toasting Coconut and Nuts: Toast the coconut flakes and cashews in a dry skillet over medium heat until golden. Keep an eye on them as they can easily burn. Toasting enhances their flavor and adds a delightful crunch.
- Storage: This salad is best enjoyed fresh but can be stored in the refrigerator for up to one day. Note that the noodles may absorb some of the dressing over time, so it might be necessary to refresh it with a little more lime juice or sesame oil before serving again.
Nutrition
Calories: 299kcal | Carbohydrates: 26g | Protein: 4g | Fat: 21g | Saturated Fat: 5g | Sodium: 1040mg | Potassium: 420mg | Fiber: 3g | Sugar: 19g | Vitamin A: 6150IU | Vitamin C: 58.2mg | Calcium: 41mg | Iron: 1.5mg
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Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Meredith | Earth & Oven says
This looks SO flavourful- I love the use of toasted coconut flakes as a garnish for crunch!
Debs says
Thanks Meredith!