Craving a vibrant, flavorful, and refreshing salad that's also completely vegan? Look no further than this Cold Thai Mango Peanut Noodle Salad! This easy-to-make recipe combines the sweetness of ripe mango with the savory crunch of noodles and a creamy, irresistible peanut dressing. It's the perfect light meal for a warm day, a satisfying lunch packed with nutrients, or a stunning side dish to impress your guests. Forget complicated recipes and lengthy prep times; this salad comes together quickly using readily available ingredients.
The perfect balance of sweet, salty, and tangy flavors will leave you wanting more. We'll guide you through each step, from prepping the noodles and vegetables to creating the magical peanut sauce that ties everything together. Ready to embark on a culinary journey to Thailand? Let's dive into the simple, step-by-step instructions below!
Tools Needed
- Food processor
- Knife
- Whisk
- Pot
- Colander
- Serving bowl
Ingredients
- Carrots: 5
- Green onions
- Mango: 1
- Cucumber (English): 1
- Red cabbage
- Red chili pepper: 1 (optional)
- Thai red curry paste
- Chunky peanut butter
- Grade A maple syrup
- Garlic powder
- Ginger powder
- Lime juice: 1/2 lime
- Water: 1/4 cup
- Lotus Foods Forbidden Rice Ramen: 2 cakes
- Chopped peanuts
- White sesame seeds
Step-by-Step Instructions
Step 1. Prepare the Vegetables and Noodles
- Shred carrots using a food processor or buy pre-shredded carrots.
- Slice green onions and place them in a bowl with the shredded carrots.
- Cut mango flesh into thin slices, removing the skin.
- Slice cucumber into matchstick shapes, discarding the watery middle part.
- Add mango, cucumber, and shredded red cabbage to a bowl.
- Optionally, add chopped red chili pepper.
- Cook the Lotus Foods Forbidden Rice Ramen according to package directions (approx. 4 minutes).
- Drain and rinse noodles with cold water.
Step 2. Make the Peanut Dressing
- Make the dressing by whisking together Thai red curry paste, peanut butter, maple syrup, garlic and ginger powder, lime juice, and water.
Step 3. Combine and Toss
- Add cooked noodles and prepared vegetables to a large bowl.
- Add half the dressing, mix well, then add the remaining dressing and toss until evenly coated.
Step 4. Serve and Garnish
- Serve in a bowl, garnished with chopped peanuts, green onions, and sesame seeds.
Read more: Rad Na Recipe: Thai Seafood Gravy Noodles
Tips
- You can adjust the amount of water in the dressing to achieve your desired consistency.
- Add a tablespoon of water to the dressing if needed for smoother consistency.
Nutrition
- N/A
FAQs
1. Can I make this salad ahead of time?
Yes! The flavors actually meld better if you make it a few hours in advance. Store it in the refrigerator until ready to serve.
2. What kind of noodles can I use?
Rice noodles are traditional and work best, but you can also use other thin noodles like soba or even spaghetti (though the texture will be slightly different).
This Cold Thai Mango Peanut Noodle Salad is a testament to how simple, fresh ingredients can create an explosion of flavor. Its vibrant colors and satisfying textures make it a perfect meal for any occasion, from a weeknight dinner to a summer picnic. Enjoy this delicious and healthy vegan treat!