Coconut Mango Noodle Salad
Coconut mango noodle salad loaded with crunchy veggies and creamy avocado on a bed of silky Asian noodles with a spicy lime honey dressing.
Ingredients
- 2 oog whole wheat Asian noodles or soba noodles
- 1 Tbsp toasted sesame oil
- 1/4 red cabbage shredded
- 2 carrots shredded on a box grater
- 1 mango cubed
- handful of mint
- handful of coriander
- handful of basil
- 1 avocado cubed
- 1/4 cup toasted shaved coconut flakes
- 1/4 cup chopped toasted cashews
- Dressing
- zest and juice of two limes
- 1 tablespoon fish sauce
- 1 Tbsp soy sauce
- 2 tablespoons honey
- ¼ cup siracha hot garlic sauce
- 3 tablespoons sesame oil oil
- 1 chopped garlic cloves
Instructions
- For the salad: boil the noodles according to the directions.
- Drain and rinse under cold water.
- Toss with the sesame oil and place them in a serving bowl.
- Prep all the vegetables and toss over the noodles.
- Top with the coconut and cashews.
- For the dressing: Place all the ingredients in a jam jar and shake for a minute until all the ingredients are combined.
- Serves 4. Place any leftovers in the fridge for lunch the next day.
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