Go Back Email Link
–+ servings

Mango Thai Noodle Salad Recipe

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
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! 

Ingredients

  • 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, I love wasabi or spicy cashews

Sesame Ginger Dressing

  • ¼ cup cooking oil
  • 3 tablespoons EACH: sesame oil, rice wine vinegar, and soy sauce
  • 2 tablespoons EACH: tahini and honey, can sub maple syrup
  • 1 tablespoon finely minced ginger
  • 2 cloves garlic, minced
  • ½ teaspoon salt

Instructions 

  • 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.
    8 ounces rice noodles
  • In a small bowl, whisk the dressing ingredients. 
    ¼ cup cooking oil, 3 tablespoons EACH: sesame oil, rice wine vinegar, and soy sauce, 2 tablespoons EACH: tahini and honey, 1 tablespoon finely minced ginger, 2 cloves garlic, ½ teaspoon salt
  • 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.
    2 yellow mangos, 1 red pepper, 2 cups snow peas, 2 cups cabbage, ¼ cup EACH: chopped cilantro, mint, and Thai basil, ¼ cup cashews or peanuts

Notes

Herbs: If you don't have all three herbs, use ¾ cup of the ones you have. Regular basil works well, too!
Noodles: Most rice noodles will cook in boiling water in about 2 minutes. Thin (vermicelli) noodles will soften in hot tap water. 
Make-ahead: While we like this best the day it is made, we love having extra on hand for quick lunches throughout the week. It will keep well for 3-4 days in your fridge.
Serving: 1 cup, Calories: 329kcal, Carbohydrates: 42g, Protein: 5g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 1g, Sodium: 582mg, Potassium: 275mg, Fiber: 3g, Sugar: 14g, Vitamin A: 1351IU, Vitamin C: 60mg, Calcium: 41mg, Iron: 2mg