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.
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Servings: 4 Servings
Calories: 299kcal
Ingredients
- 2 oog whole wheat Asian noodles or soba noodles
- 1 tablespoon toasted sesame oil
- ¼ 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
- ¼ cup toasted shaved coconut flakes
- ¼ cup chopped toasted cashews
- Dressing
- zest and juice of two limes
- 1 tablespoon fish sauce
- 1 tablespoon 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.
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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