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
Calories: 299kcal
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 avocado, cubed
- A handful of mint leaves, roughly chopped
- A handful of coriander, cilantro, roughly chopped
- A handful of 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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