Description
A refreshing summer Asian-inspired salad that everyone will love!
Ingredients
Units
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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:
- 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!
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.