Coconut Mango Noodle Salad

I spy a coconut mango noodle salad that really wants to be in your life! Loaded with crunchy veggies and creamy avocado on a bed of silky Asian noodles with a spicy lime honey dressing. You need this noodle salad in your life.

Coconut mango noodle salad loaded with crunchy veggies and creamy avocado on a bed of silky Asian noodles with a spicy lime honey dressing.

Okay. Here we go. Because we are on the weight watchers train and loving life! This noodle salad maybe a particular kind of culinary achievement. It’s the kind of dish that you make because there’s nothing else in the fridge except a half of red cabbage and some seriously hot sauce. But then you remember that you bought a pack of healthy whole wheat Asian noodles, because you’re trying to make all the healthy choices.

That whole wheat bit may have been an accident. Or it may have been intentional and you were hoping that they were gonna prove you wrong and not be gross. Please don’t be gross!

They weren’t gross. In fact, they were the total opposite of gross and were so good that I was pinching strands out of the colander while they were still steaming hot. So, my finger prints on my left index finger may be a distant memory. But so what? Time will tell.

One of the things I’ve always loved about Asian food is how fragrant it is. Thai basil, ginger, lemongrass, mangoes … these are all smells and aromas that I can never seem to get enough of. And I more than love teaming up my sweet fruit with spicy and savoury dishes. Because that contrast is what cooking is all about.

This salad is my love language. The creamy coconut and avocado give way to the crunchiness of the cabbage, and the sweet and cool mango cools down all that spice from the dressing. And of course there’s just enough honey in that dressing to bring it all together, but without throwing all the flavours off balance.

The reality of this salad is that it’s as much noodle as it is vegetable. Because sometimes we really want carbs but we really need veggies. And this salad delivers. It feels almost a bit cheeky to call this a salad. It’s so much more substantial than just a that. This is dinner salad territory.

Coconut mango noodle salad loaded with crunchy veggies and creamy avocado on a bed of silky Asian noodles with a spicy lime honey dressing.

That rainbow of veggies, some light and leafy, some hearty and crunchy. And along with those slightly nutty and wildly addictive noodles are all tossed in a spicy honey lime dressing that just won’t quit. Now, we’re not being fancy here. You can make this salad with whatever you like in terms of the veggies. You can use red or white cabbage, lettuce, peppers, onions, radish, tomatoes… the list is endless. But the more colour the better, because eating bright and spicy half veggie half noodle salads is not just good for your body. It is inherently good for the soul.

Psst. This is also awesome the next day for lunch!

Coconut Mango Noodle Salad

Debs

Coconut mango noodle salad loaded with crunchy veggies and creamy avocado on a bed of silky Asian noodles with a spicy lime honey dressing.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Course Dinner, Lunch, Salad

Cuisine Asian

Servings 4 Servings

Calories 299 kcal

Ingredients

  

• 2 oog whole wheat Asian noodles or soba noodles
• 1 Tbsp toasted sesame oil
• 1/4 red cabbage shredded
• 2 carrots shredded on a box grater
• 1 mango cubed
• handful of mint
• handful of coriander
• handful of basil
• 1 avocado cubed
• 1/4 cup toasted shaved coconut flakes
• 1/4 cup chopped toasted cashews
• Dressing
• zest and juice of two limes
• 1 tablespoon fish sauce
• 1 Tbsp soy sauce
• 2 tablespoons honey
• ¼ cup siracha hot garlic sauce
• 3 tablespoons sesame oil oil
• 1 chopped garlic cloves

Instructions

 

• For the salad: boil the noodles according to the directions.
• Drain and rinse under cold water.
• Toss with the sesame oil and place them in a serving bowl.
• Prep all the vegetables and toss over the noodles.
• Top with the coconut and cashews.
• For the dressing: Place all the ingredients in a jam jar and shake for a minute until all the ingredients are combined.
• Serves 4. Place any leftovers in the fridge for lunch the next day.