I’ve made some version of this soba noodle and mango salad for the past few summers and, without fail, people go nuts over it. Full of thai flavors like lime, peanuts and a profusion of herbs, it’s really the crunchy coconut throughout the salad that takes it over the top and makes people stop and say, “whoa.” Sometimes we’ll grill a steak and slice it up before tossing into the salad; other times (like here), we keep it vegetarian and light, with creamy avocado adding just a touch of richness.
This dressing is one of my favorites that I put on lots of Asian-y salads, and also use as a marinade for chicken thighs and flank steak, so make extra and keep it in a mason jar in the fridge! And I should also mention that the ingredients here are largely inspired by the steak and noodle salad at Bartlett’s here in Austin (also Houston’s, the Rutherford Grill, and other names throughout the country) that is ridiculously good, so I was thrilled when Bon Appetit shared the recipe a few months ago and took even more inspiration for this one.
A lot of soba noodles are gluten-free, so be sure to check the package if you’re going gf. And if you’re really wanting to nix the noodles, try this mango & cucumber noodle salad for a similar flavor profile. This asian sesame chicken salad is also a must-try.
What summery salads do y’all have on repeat this summer? I’d love to hear in the comments, and let me know if you give this one a try!
*photos: kristen kilpatrick
- 1 cup cooked soba noodles, drained and cooled
- 1/2 teaspoon sesame oil
- 1 mango, cut into 1/2" chunks
- 1 cup halved cherry tomatoes
- 3 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped cilantro
- 1/4 cup torn basil
- 1/4 cup mint leaves
- 1/3 cup shredded coconut flakes, toasted
- 1/3 cup roasted salted peanuts, chopped
- 1 avocado, cut into 1/2" chunks
- honey-lime thai dressing (recipe below)
- for garnish: lime wedges, toasted coconut, chopped peanuts
- In a large bowl, toss the cooled soba noodles with sesame oil. Add mango, cherry tomatoes, cabbage, carrots, cilantro, basil, mint, coconut flakes, chopped peanuts, and 3/4 of dressing, and toss well to combine.
- Add avocado and toss very gently, then divide among 4 plates. Top with more coconut and chopped peanuts, garnish with lime wedges, and drizzle a little more dressing over the top. Eat!
Honey-Lime Thai Dressing
- zest and juice of two limes
- 1 tablespoon fish sauce
- 2 tablespoons honey
- ¼ cup hot chili paste (found on the asian aisle of most grocery stores)
- 3 tablespoons vegetable oil
- 2 chopped garlic cloves
- kosher salt to taste
Combine all ingredients in a mason jar, and shake to combine. Store extra in the fridge for up to 1 week.