If you like Asian noodle salads, then you’ll love this fresh and bold deliciously yummy Mango Thai Noodle Salad.
It features gluten-free rice noodles, fresh crunchy vegetables, ginger, cashews, sweet chunks of mango and fresh herbs like Thai Basil, mint and cilantro.
This visually appealing and delicious salad is remarkably low in calories and fat.
Mango Thai Noodle Salad with Sesame Ginger Dressing
8 ounces rice noodles
2 mangos, diced
1 red bell pepper, thinly sliced
2 cups snow peas or sugar snap peas, cut into bite-sized pieces
2 cups red cabbage, thinly sliced
¼ cup EACH: cilantro, mint, and Thai basil ¼ cup whole cashews, roasted
Sesame Ginger Dressing
¼ cup avocado oil (or any neutral-tasting vegetable oil)
3 tablespoons EACH: sesame oil, rice wine vinegar, and tamari sauce (or a gluten-free soy sauce)
2 tablespoons EACH: tahini and honey, can sub maple syrup
1 tablespoon finely minced ginger
2 cloves garlic, minced
½ teaspoon salt
Cook the rice noodles according to the package directions. Once cooked, drain them in a colander then cool them under cold tap water. Set them aside to drain completely.
In a small bowl, whisk the dressing ingredients together.
Pour the dressing into a large salad bowl.
Next place the cooked rice noodles and all the remaining ingredients and toss until well coated and everything is mixed together.
While this Thai Noodle Salad can easily be served as a lunch or brunch dish, it can be a main meal dish as well.
Just add some marinated barbecued chicken thighs.
This Asian inspired salad can serve 4-5 persons. Therefore, marinate 4-5 chicken thighs (skinless, boneless) with some gluten-free soy sauce or tamari sauce, a little fish sauce and coconut sugar.
Marinate meat for more than 30 minutes. Then cook on a bbq grill. Chop meat and add to salad.
Read more here about Cooking With Chicken Thighs.
And if you like mangoes , then you’ll love the deliciousness of our Apple Mango and Radish Salad.
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