This Thai noodle salad is full of sweet mangos, snow peas, red pepper, loads of fresh herbs, and the most delicious creamy sesame ginger dressing. It’s a cold pasta salad that keeps well for quick lunches or to take on a picnic. You’ll love it!
- 8-ounces rice noodles
- 2 yellow mangos (or 1 globe mango), diced
- 1 red pepper, thinly sliced
- 2 cups snow peas, cut into bite-sized pieces
- 2 cups cabbage, thinly sliced
- ¼ cup EACH: chopped cilantro, mint, and Thai basil (see notes)
- ¼ cup cashews or peanuts (we love wasabi or spicy cashews)
Sesame Ginger Dressing
- ¼ cup cooking oil
- 3 tablespoons EACH: sesame oil, rice wine vinegar, and soy sauce (gluten-free, if needed)
- 2 tablespoons EACH: tahini and honey (can sub maple syrup)
- 1 tablespoon finely minced ginger
- 2 large garlic cloves, minced
- ½ teaspoon salt
- Cook the rice noodles according to the package directions. (see notes) Once cooked, drain them in a colander then cool them under cold tap water. Set them aside to drain completely.
- In a small bowl, whisk the dressing ingredients.
- Place the cooked rice noodles and all the remaining ingredients into a large salad bowl. Pour the dressing over the top and toss until the noodles are well coated and everything is mixed together.
If you don’t have all 3 herbs, use ¾ cup of the ones you have. Regular basil works well, too!
Most rice noodles will cook in boiling water in about 2 minutes. Thin (vermicelli) noodles will soften in hot tap water.