Mango Thai Noodle Salad with Sesame Ginger Dressing

Mango Thai Noodle Salad with Sesame Ginger Dressing

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.


More Deliciously Yummy Recipes

Mango Coconut Rice Pudding

Mango Coconut Rice PuddingMango season in the Northern hemisphere is April to October. One does not need special skills to eat the ripe fruit. Simply peel the fruit and bite into its juicy flesh.

Many love to eat the raw skin of the fruit as well. Myself personally, I have never tried to eat the peel. Now days you can find the mango dried, or frozen. In both cases the mango is still sweet in flavor. You can juice the mango, which I have with fresh blueberries, what a yummy smoothie.

Mexico's Tasty MangoesYou can make mango salsa and even in India they make Mango Jam. Mangoes do not grow in mild to cooler climates, they are grown in tropical regions of the earth. In 2012 the consumption of mangoes by Americans was up 30% over the prior 5  years.

If you are familiar with NPR or National Public Radio (USA), they had a report the morning of April. 9, 2013 entitled “Demand Is High For Mexico‘s Magnificent Mangoes”.

Take a moment to listen. Just Click Here to listen to the 1 1/2 minute NPR Report – another window will open to here report.

Our featured recipe:

Mango Coconut Rice Pudding

1 – 14 ounce can coconut milk
¼ cup Arborio rice
1/8 tsp. salt
2 tbsp. sugar
1/6 tsp. nutmeg, ground
1/6 tsp. cinnamon, ground
¼ cup mango (pureed)
some macadamia nuts (chopped, optional)

Place the coconut milk, rice, salt, sugar and cardamom in a sauce pan and bring to a boil.

Reduce the heat and simmer for 25-35 minutes stirring occasionally.

Remove from heat and let cool. Mix in the mango and garnish with chopped macadamia nuts.

What Others are Saying About Mangoes:

Image credit: Closet Cooking

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