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:
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!
- 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
- 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
- toasted sesame seeds
Cook the noodles according to package instructions. Then drain and rinse them under cold water.
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.
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.
Top with peanuts, cashews (or any nuts of your choice), and some toasted sesame seeds and enjoy!
- 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.
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