Mango Thai Noodle Salad with Sesame Ginger Dressing

  • Author: Kristen Stevens
  • Prep Time: 15 mins
  • Cook Time: 2 mins
  • Total Time: 17 minutes
  • Yield: 8 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Asian


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


  1. 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. 
  2. In a small bowl, whisk the dressing ingredients. 
  3. 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.