Sweet and tangy, colorful and crunchy, this mango noodle salad with peanut dressing is the star of any picnic or potluck. Best of all, it’s ready in under 30 minutes!
Why you’ll love this recipe
- It’s quick and easy: This chilled noodle salad comes together in less than 30 minutes. No fancy tools or advanced skills are necessary, and the cleanup is minimal.
- It’s crowd pleasing: Mango noodle salad with peanut dressing is gorgeous to look at, thanks to a rainbow of veggies. And the delicious peanut dressing—with salty, sweet, and zesty notes—takes it over the top.
- It’s healthy: This dish is gluten-free, high in protein, and rich in antioxidants, vitamins, and minerals.
Ingredients
For the noodle salad, you’ll need:
- Ramen noodles: Ramen noodles soak up the dressing and add a chewy texture, balancing out the crunchiness of the peppers, cabbage, and carrots. I used Lotus Foods Millet & Brown Rice Ramen Noodles, which are gluten-free.
- Mango: Fresh mango is the focal point of this salad. Dripping with intense sweetness, it adds a tropical feel to the dish and gives it a bright, cheerful color. Mango is high in vitamins A and C as well as antioxidants supporting skin health and digestion.
- Shelled edamame: Edamame adds a slightly crunchy texture and mellow taste, along with its vibrant green color. It’s also an excellent plant-based protein source. Make sure to buy the shelled kind, not the kind still in their pods. You can usually find shelled edamame near the frozen vegetables in well-stocked grocery stores.
- Mini sweet peppers or red, orange, or yellow bell pepper: Sweet peppers add a touch of sweetness, the perfect crunch, and a pop of color. I prefer to use mini sweet peppers for their variety of color (they are often sold in packs of red, orange, and yellow peppers). Feel free to use a red, orange, or yellow bell pepper instead (just avoid using green bell pepper because they have a more bitter taste that can throw off the flavor balance).
- Purple cabbage: Adds lots of crunch along with its gorgeous purple color. Purple cabbage is high in anthocyanin, a potent antioxidant that has a range of protective benefits.
- Shredded carrots: Shredded carrots contribute a crunchy texture and subtle sweetness. They are loaded with beta-carotene, which supports eye and skin health.
For the peanut dressing, you’ll need:
- Creamy peanut butter: Peanut butter forms the base for the dressing. The smoother and runnier the better. I always get good results with Kirkland Signature Organic Peanut Butter.
- Low-sodium tamari: Adds a salty, umami kick similar to soy sauce, with a lower sodium content. Most tamari is gluten-free.
- Freshly squeezed lime juice: You’ll need the juice of about 1 medium lime.
- Toasted sesame oil (optional): Feel free to omit the oil if you are following an oil-free diet. Although most of my recipes are oil-free, I like to use toasted sesame oil here because it has such a unique flavor that really enhances and elevates the dish.
- Maple syrup: Contributes a touch of sweetness, balancing out the sourness of the lime juice.
- Garlic powder: Garlic powder adds subtle flavor and blends in smoothly.
- Ground ginger: Gives a warm depth to the peanut dressing. Ginger is anti-inflammatory and supports healthy digestion.
- Red pepper flakes (optional): Red pepper flakes add the slightest hint of spice. Feel free to omit for a milder dressing.
See recipe card for quantities.
Instructions
Step 1: Bring a small pot of water to a boil. Add the ramen noodles, lower the heat slightly if needed, and boil for 5 minutes, or until soft. Gently separate the noodles with tongs or a fork as they approach the 5-minute mark. Drain the noodles in a colander over the sink and run cold water over them to cool. Continue to drain the noodles while you make the peanut dressing.
Step 2: Add the peanut dressing ingredients to a mini food processor and blend until smooth. Alternatively, whisk the dressing ingredients together in a small bowl.
Step 3: Transfer the drained noodles to a large bowl. Add the mango, edamame, peppers, purple cabbage, and shredded carrots.
Step 4: Add the peanut dressing.
Step 5: Gently stir to combine the salad ingredients with the dressing, doing your best to keep the noodles intact. Tongs work great for this if you have them.
Step 6: Serve immediately or chill the mango noodle salad with peanut dressing in the fridge until you are ready to serve. Enjoy plain or topped with any of the optional garnishes.
Equipment
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Small pot
- Tongs (optional, but recommended) or fork
- Colander
- Mini food processor or small bowl
- Whisk or fork (if not using mini food processor)
- Large bowl
Storage
Leftover mango noodle salad with peanut dressing will keep well in an airtight container in the fridge for 3 to 4 days. I do not recommend freezing.
Related
Looking for other easy salad recipes? Try these:
Mango Noodle Salad with Peanut Dressing
Equipment
- cutting board
- sharp knife
- measuring cups
- measuring spoons
- small pot
- tongs (optional, but recommended) or fork
- colander
- mini food processor or small bowl
- whisk or fork (if not using mini food processor)
- large bowl
Ingredients
Noodle salad ingredients
- 2 cakes ramen noodles (about 5 ounces)
- 2 cups fresh mango (about 1 large mango), diced
- 1½ cups shelled edamame (thawed if using frozen)
- 1 cup mini sweet peppers or red, orange, or yellow bell pepper (about 5 mini sweet peppers or 1 red bell pepper), membranes and seeds removed, diced
- 1 cup purple cabbage shredded
- ¾ cup shredded carrots
Peanut dressing ingredients
- ¼ cup creamy peanut butter
- ¼ cup low-sodium tamari
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon toasted sesame oil (optional; omit for oil-free)
- 1 tablespoon + 1 teaspoon maple syrup
- ¾ teaspoon ground ginger
- ½ teaspoon garlic powder
- ¼ to ½ teaspoon red pepper flakes (optional), to taste
Garnishes (optional)
- fresh cilantro leaves
- unsalted dry roasted peanuts
- sesame seeds
- avocado slices
- fresh Thai basil leaves
Instructions
- Bring a small pot of water to a boil. Add the ramen noodles, reduce the heat to medium-high if needed to keep the pot from boiling over, and boil for 5 minutes, or until soft. As the noodles approach the 5-minute mark, gently separate them with cooking tongs or a fork.
- Drain the noodles in a colander over the sink. Run cold water over them to cool. Let the noodles continue to drain in the colander as you make the peanut dressing.
- Make the peanut dressing by adding the dressing ingredients to a mini food processor and blending until smooth. Alternatively, whisk the dressing ingredients together in a small bowl.
- Transfer the drained noodles to a large bowl. Add the mango, edamame, peppers, purple cabbage, and shredded carrots.
- Top the mixture with the dressing.
- Gently stir the mixture to combine the ingredients with the dressing, doing your best to keep the noodles intact. Tongs work great for this if you have them.
- Serve immediately or chill the mango noodle salad with peanut dressing in the fridge until you are ready to serve. Enjoy plain or topped with any of the optional garnishes.
Notes
- Store any leftover mango noodle salad with peanut dressing in an airtight container in the fridge and enjoy within 3 to 4 days. I do not recommend freezing.
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