With crunchy veggies, juicy mangoes and soba noodles coated in a spicy peanut sauce, this vegan Thai Mango Noodle Salad is the perfect, easy meal-prep lunch. Topped with nuts and bursting with flavor, make-ahead meals have never been this easy or delicious!

With the weather warming up, I’ve been craving a bright, vibrant salad, and this one hits all the spots. Nutty, spicy, and a little sweet, the combination of so many flavors and textures is just the mid-day lunch I need to finish off my day strong!

I used mangoes, tri-color carrots, bell peppers, cabbage and green onions, but you can use any veggies of your choice. I love using soba noodles, but this salad works well with any regular or whole-wheat noodles.

STEPS TO MAKE THAI MANGO NOODLE SALAD:

5 from 1 vote

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Thai Mango Noodle Salad

Prep Time

20 mins

Total Time

20 mins

 

With crunchy veggies, juicy mangoes and soba noodles coated in a spicy peanut sauce, this Thai Mango Noodle Salad is the perfect, easy meal-prep lunch. Topped with nuts and bursting with flavor, make-ahead meals have never been this easy or delicious!

 

Course: Salad

Cuisine: Fusion, Thai

Keyword: vegan

Custom Category: Mango Recipes, Salad

Servings: 4

Calories: 330 kcal

Author: Nidhi Bothra

Ingredients

Noodle Salad:

• 8 oz soba buckwheat noodles , or any noodles of your choice
• 1 mango , julienne
• 1/2 cup carrots , julienne (I used tri-color carrots)
• 1/4 cup purple cabbage , shredded
• 1/4 cup napa cabbage , shredded
• 1/4 cup bell peppers , thinly sliced
• 4 tbsp cilantro , finely chopped
• 4 tbsp green onions , finely chopped
• salt , to taste

Peanut Sauce:

• 4 tbsp peanut butter
• 3 tbsp light soy sauce
• 2 tbsp lime juice
• 2 tbsp maple syrup , or honey
• 1 ½ tbsp rice vinegar
• 1/2 tsp red chili flakes
• 1/2 tsp black pepper
• 2-3 pods garlic , minced
• 1 tsp ginger , minced
• 4 tbsp warm water , or as required to adjust the consistency of the sauce

Garnish:

• peanuts
• cashews
• toasted sesame seeds

Instructions

1. Cook the noodles according to package instructions. Then drain and rinse them under cold water.

2. For the peanut sauce, in a small mixing bowl, whisk together all of the ingredients until well combined. If the sauce is too thick, add some warm water and adjust the consistency. It should be thick and creamy, but still pourable.

3. For the salad, toss together the soba noodles and all the veggies in a large mixing bowl. Then add the peanut sauce (as needed) and mix well. You can store the remaining peanut sauce in the fridge for upto 2 weeks.

4. Top with peanuts, cashews (or any nuts of your choice), and some toasted sesame seeds and enjoy!

Recipe Notes

• I used mangoes, tri-color carrots, bell peppers, cabbage and green onions, but you can use any veggies of your choice.
• I love using soba noodles, but this salad works well with any regular or whole-wheat noodles.

Nutrition Facts

Thai Mango Noodle Salad

Amount Per Serving

Calories 330 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 1028mg45%

Potassium 474mg14%

Carbohydrates 61g20%

Fiber 3g13%

Sugar 13g14%

Protein 13g26%

Vitamin A 3768IU75%

Vitamin C 40mg48%

Calcium 59mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

I’d love to hear how the recipe turned out and what you think in the comment section below. Let me know if you’ve got any tips to share, or did you try any more twists to my recipe.  Find me on and share your creation with me!