Mango Thai Noodle Salad with Sesame Ginger Dressing
Prep Time: 15mins
Cook Time: 2mins
Total Time: 17mins
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!
2yellow mangos, or 1 globe mango, diced
1red pepper, thinly sliced
2cupssnow peas, cut into bite-sized pieces
2cupscabbage, thinly sliced
¼cupEACH: chopped cilantro, mint, and Thai basil (see notes)
¼cupcashews or peanuts, we love wasabi or spicy cashews
Sesame Ginger Dressing
3tablespoonsEACH: sesame oil, rice wine vinegar, and soy sauce (gluten-free, if needed)
2tablespoonsEACH: tahini and honey, can sub maple syrup
1tablespoonfinely minced ginger
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 (gluten-free, if needed), 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 (see notes), ¼ cup cashews or peanuts
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.