this mango noodle salad with cilantro coconut milk dressing is perfect when you want something carb-y and fruit-y for lunch, all sauced up with a herby dressing.
the lazy days of summer have hit. motivation at work is pretty low, though i did get added to a new project that i'm excited about and likening to a playground. i'm antsy for august and september, since i have a few trips (fun and work) coming up. already daydreaming about dragging my coworkers to get these doughnuts with me, knowing i'll be ordering too much at denver biscuit co., and wishing that this (prickly pear!!) ice cream was closer to where i'm actually going to be staying.
in the meantime, i'm making mango noodle salad with cilantro coconut milk dressing. it's from top with cinnamon, with a few tweaks: added some arugula and pickled carrots, and subbed tofu for the halloumi. the greens help add peppery freshness to what otherwise can be a bit light on the vegetables, and i'm convinced that quick pickles work with 99% of savory dishes. the mango and pineapple are delicious ofc, but the creamy, spicy dressing is the star here. if you took thai curry and stuck it in a swimsuit, that's this cilantro coconut milk dressing.
1 year ago: coconut rice bowl with cumin broccoli slaw and quick pickles | strawberry matcha latte
2 years ago: spam musubi
3 years ago: roasted broccoli salad with baba ghanoush
- 1 carrot thinly sliced
- 1 tablespoon rice wine vinegar
- 1 tablespoon granulated sugar
- ⅔ cup frozen shelled edamame
- 5 ½ ounces dry soba or udon noodles
- 4 ½ ounces tofu cut into ⅛-inch-thick slices
- 4 ounces arugula or spinach or other salad greens
- ½ large ripe mango peeled and cubed
- ¼ cup chopped pineapple
- 2 scallions thinly sliced
- 2 tablespoons coarsely chopped basil
- ¼ cup toasted cashews coarsely chopped
- ¼ cup cilantro leaves finely chopped
- 1" knob ginger peeled and minced
- 1 lemon juice
- 2 tablespoons soy sauce
- 1 tablespoon granulated sugar
- ⅓ cup coconut milk
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Combine the cucumber, vinegar and sugar; mix until the cucumber is coated. Let marinate for at least 15 minutes, while you prep everything else.
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Put the edamame in a colander in the sink. Cook the noodles in a saucepan of boiling water, then pour the noodles and cooking water over the frozen edamame in the colander. Let sit for 30 seconds to thaw the edamame, then rinse under water to prevent the noodles from clumping.
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Heat a dry, nonstick skillet over medium heat. Add the tofu and cook until golden on the first side, 5-10 minutes, then flip and cook on the other side. Remove from the pan.
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Mix all the dressing ingredients together.
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Toss the noodles and edamame with the arugula, mango, scallions, basil, and nuts. Divide the salad between 3 plates and top with the dressing and tofu.
Adapted slightly from Izy Hossack’s The Savvy Cook.
other pasta salads besides this mango noodle salad with cilantro coconut milk dressing
mimi rippee says
Oh goodness, this sounds so wonderful!!! I love all of the ingredients, and I need to start using tofu more. I used to make it so often, and just somehow stopped!
sherry says
i do love edamame! this sounds very refreshing, and full of flavour. will have to wait till summer to try it. cheers sherry
Katherine | Love In My Oven says
This is definitely my kind of meal, Heather! Anything with coconut milk and I'm a happy girl.
2pots2cook says
The temperatures are crazy high over here and this one is absolutely must do ! If any leftovers, it could be my perfect office lunch for the next day also.
Thank you so much for this wonderful idea !
Ruby - The Runaway Baker says
This looks incredibly delicious! I think i like the addition of tofu much better than haloumi as well 🙂
Radi says
Looks so healthy and yummy!
Emma @ Bake Then Eat says
This noodle salad looks amazing and such wonderful fresh flavours. Perfect for summer!
Nancy says
Oooh, have fun with your upcoming trips. The expensed life is the way to go haha. The mango noodle salad looks delicious! I love that you always try to infuse your dishes with different flavors.
Nancy ♥ exquisitely.me