Course: Mango Salad Recipes


For the salad:
  • 8 oz soba noodles, cooked according to instructions then rinsed with cold water
  • 1 teaspoon toasted sesame oil
  • 1 cup fresh ripe mango, cubed
  • ¾ cup cucumber, sliced in thin rounds (I used Persian cucumber)
  • ½ cup daikon radish, cut in thin half-moons (I used purple daikon)
  • Fresh mint
  • Fresh Thai basil
  • 2 Tablespoons toasted cashews, roughly chopped, to garnish
  • 2 teaspoons toasted black sesame seeds, to garnish
  For the dressing:
  • 2 Tablespoons avocado oil (or any other light tasting oil you like to use)
  • 2 Tablespoons toasted sesame oil
  • 1 Tablespoon rice vinegar 1 Tablespoon coconut aminos (or tamari)
  • 2 teaspoons chili garlic sauce (or any other spicy sauce you like to use)
  • 1 ½ teaspoons mirin
  • 1 ½ teaspoons fresh grated ginger 1 teaspoon fish sauce (optional)
  • ½ teaspoon finishing salt
  • Juice from half a small lime

  • Cook the soba noodles according to the instructions on the package then drain and rinse with cold water. In a medium mixing bowl, toss with 1 teaspoon toasted sesame oil and set aside.
  • To make the dressing, whisk all ingredients together in a small bowl and set aside.
  • Prep all other salad ingredients then add to bowl with noodles.
  • Toss salad with dressing. Garnish with toasted cashews and black sesame seeds.

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