This mango coconut soba noodle salad has been a summer favorite for years. Bursting with Thai flavors like lime and peanuts, it's the crunchy coconut that really makes it special. Sometimes, we add grilled steak, but here, it’s kept fresh and vegetarian with creamy avocado for extra richness.
This dressing is a go-to for many Asian-inspired salads and works wonderfully as a marinade for chicken or beef. Make a little extra and store it in a mason jar in the fridge! The salad's ingredients take cues from a popular dish at a local Austin restaurant that’s simply outstanding.
Most soba noodles are gluten-free, so check the package if that's a concern. For a lighter option, consider trying a mango and cucumber noodle salad that offers a similar flavor experience. Don’t miss out on our Asian sesame chicken salad, either!
What are your favorite summer salads? Share your thoughts in the comments, and let us know if you give this recipe a whirl!
Description
A delightful summer salad inspired by Asian flavors that everyone will adore!
Ingredients
For the salad:
- 1 cup cooked soba noodles, drained and cooled
- 1/2 teaspoon sesame oil
- 1 mango, chopped into 1/2” pieces
- 1 cup halved cherry tomatoes
- 3 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped cilantro
- 1/4 cup torn basil leaves
- 1/4 cup mint leaves
- 1/3 cup toasted coconut flakes
- 1/3 cup chopped roasted salted peanuts
- 1 avocado, diced into 1/2” pieces
- honey-lime Thai dressing (recipe below)
- For garnish: lime wedges, toasted coconut, additional 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 (available in the Asian section of most grocery stores)
- 3 tablespoons vegetable oil
- 2 garlic cloves, chopped
- Kosher salt to taste
Instructions
For the salad:
- In a large bowl, combine the cooled soba noodles with sesame oil. Add mango, cherry tomatoes, cabbage, carrots, cilantro, basil, mint, coconut flakes, chopped peanuts, and three-quarters of the dressing. Toss until evenly mixed.
- Gently fold in the diced avocado, then serve on four plates. Top with additional coconut and peanuts, garnish with lime wedges, and drizzle with more dressing. Enjoy!
For the Honey-Lime Thai Dressing:
Mix all ingredients in a mason jar and shake until combined. Store any leftovers in the fridge for up to one week.
