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mango coconut soba noodle salad assembled in bowl

Mango & Coconut Soba Noodle Salad


  • Author: Camille Styles

Description

A refreshing summer Asian-inspired salad that everyone will love!


Ingredients

Units Scale

For the salad: 

  • 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

For the Honey-Lime Thai Dressing:

  • zest and juice of two limes
  • 1 tablespoon fish sauce
  • 2 tablespoons honey
  • 1/4 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

Instructions

For the salad: 

  1. 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.
  2. 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!

For the Honey-Lime Thai Dressing:

Combine all ingredients in a mason jar, and shake to combine. Store extra in the fridge for up to 1 week.