Mango Noodle Salad with Peanut Dressing
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!
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.