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

Coconut Mango Noodle Salad

Coconut mango noodle salad loaded with crunchy veggies and creamy avocado on a bed of silky Asian noodles with a spicy lime honey dressing.
Course Dinner, Lunch, Salad
Cuisine Asian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 Servings
Calories 299kcal
Author Debs

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
  • ΒΌ 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.