Cold Thai Noodle Salad
This cooling vegetarian noodle dish is packed with crisp vegetables, sweet mango, and tossed with a creamy lemongrass coconut dressing. The perfect Thai inspired summer meal!
Servings: 4
Calories: 488kcal
Ingredients
- 1/2 pound rice noodles (like pad Thai noodles)
- 2 cups red cabbage shredded
- 1 English cucumber cut in matchsticks
- 3 carrots large, shredded
- 1 cup sugar snap peas sliced
- 1 mango sliced
- 1/2 cup cashews toasted, to garnish
- Thai basil, cilantro, and mint chopped, to garnish
- red chilis optional, to garnish
Thai Lemongrass-Coconut Dressing
- 1/2 cup coconut milk full fat
- 1/4 cup rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons almond butter
- 2-3 tablespoons date syrup (or sub honey)
- 1 tablespoon lime juice
- 2 tablespoons ginger finely grated
- 2 tablespoons lemongrass finely chopped
- 2 tablespoons Thai shallots finely minced
- 3/4 teaspoon sea salt or to taste
- chili sauce or chopped red chilis optional, to taste
Instructions
- Add all ingredients for the dressing in a blender, and blend for 1 minute, until all ingredients are mixed together well. Set dressing aside.
- Boil rice noodles until tender. Most rice noodle packages say to simply soak in hot water, but I have found boiling them over medium high heat works better to get soft rice noodles. When done, rinse with very cold water.
- In a bowl, mix together rice noodles, chopped veggies and mango, and fresh herbs, and mix in the salad dressing.
- Garnish with more fresh herbs, chilis, and toasted cashews.
- Serve cold. This salad refrigerates great and the flavors intensify the next day.
Nutrition
Calories: 488kcal | Carbohydrates: 74g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Sodium: 592mg | Potassium: 761mg | Fiber: 6g | Sugar: 13g | Vitamin A: 8930IU | Vitamin C: 61.3mg | Calcium: 111mg | Iron: 4.2mg