This refreshing cold noodle salad combines tender soba noodles, juicy mango, creamy avocado, and crunchy toasted cashews for a vibrant, nutrient-packed meal.
Rich in plant-based protein, fiber, and healthy fats, it’s a low-saturated-fat option that keeps you energized.
Quick, easy, and naturally satisfying, this colorful salad is perfect for everyday lunches, meal prep, or a light, wholesome dinner.
Coconut Noodle Salad
Equipment
- 1 large pot for boiling noodles
- 1 large mixing bowl
- 1 small bowl (for dressing)
- 1 Knife and cutting board
- 1 measuring cup
- 1 tablespoon measuring spoon
- 1 Whisk or Fork
Ingredients
Salad:
- 8 oz soba noodles
- 1 tbsp toasted sesame oil
- ¼ head red cabbage shredded
- 2 medium carrots shredded
- 1 ripe mango peeled and thinly sliced
- 1 cup cherry tomatoes quartered
- 1 avocado cubed
- ¼ cup fresh mint leaves chopped
- ¼ cup fresh coriander cilantro, chopped
- ¼ cup fresh basil leaves chopped
- ¼ cup toasted coconut flakes
- ¼ cup toasted cashews chopped
Peanut Lime Dressing:
- 2 tbsp fish sauce
- Juice of 2 limes
- 1 tbsp honey
- 1 tsp sriracha adjust to taste
- 2 tbsp smooth peanut butter
Instructions
- Boil the Soba Noodles: Bring a large pot of water to a rolling boil over high heat. Once boiling, add the soba noodles carefully, stirring gently to prevent them from sticking together. Cook according to the package instructions, usually around 4–5 minutes, until the noodles are tender but still have a slight bite. Avoid overcooking, as overdone noodles can become mushy and clump together.
- Rinse and Cool the Noodles: Drain the cooked noodles in a colander and immediately rinse under cold running water. This stops the cooking process, removes excess starch, and helps the noodles maintain their firm texture. Toss the noodles with 1 tablespoon of toasted sesame oil to prevent them from sticking together and to add a subtle nutty flavor. Set aside to cool completely while preparing the other ingredients.
- Prepare the Fresh Vegetables: While the noodles are cooling, prepare your vegetables. Shred the red cabbage and carrots finely, ensuring uniform pieces for easy tossing and even flavor distribution. Cut the cherry tomatoes into quarters and set aside. Peel the mango, then slice it into thin, uniform strips. For the avocado, cube it just before assembly to prevent browning. Keep all fresh vegetables ready in separate bowls for quick mixing.
- Chop the Fresh Herbs: Wash and roughly chop the fresh mint, coriander (cilantro), and basil leaves. These herbs are the flavor backbone of the salad, providing aromatic freshness and vibrant color. Set the chopped herbs aside, ready to combine with the noodles and vegetables.
- Make the Peanut Lime Dressing: In a small mixing bowl, combine 2 tablespoons of fish sauce, the juice of 2 limes, 1 tablespoon honey, 1 teaspoon sriracha, and 2 tablespoons smooth peanut butter. Use a whisk or fork to mix the ingredients thoroughly until smooth and creamy. Taste and adjust the balance of sweet, sour, spicy, and salty flavors according to your preference. If the dressing feels too thick, add a teaspoon of water or extra lime juice to achieve a pourable consistency.
- Assemble the Salad Base: In a large mixing bowl, combine the cooled soba noodles, shredded cabbage, shredded carrots, mango strips, and cubed avocado. Toss gently with clean hands or a large spoon to ensure all ingredients are evenly distributed. This ensures every bite contains a mix of textures and flavors, from sweet and juicy mango to creamy avocado and crunchy vegetables.
- Incorporate the Herbs: Add the chopped mint, coriander, and basil to the noodle and vegetable mixture. Fold the herbs in gently, allowing their fresh aroma to permeate the salad without bruising them. The herbs provide a bright, vibrant flavor that complements the rich peanut-lime dressing beautifully.
- Add the Dressing: Pour the prepared peanut-lime dressing evenly over the salad. Use a spatula or tongs to toss everything together carefully, making sure the dressing coats all noodles, vegetables, and fruits evenly. Take your time at this stage; gentle tossing prevents delicate ingredients like avocado and mango from breaking apart while ensuring maximum flavor distribution.
- Garnish with Crunchy Toppings: Just before serving, sprinkle the salad with toasted coconut flakes and chopped toasted cashews. These toppings add a delightful crunch and a touch of sweetness that contrasts beautifully with the creamy dressing and tender noodles. Toasting enhances the natural flavors of the nuts and coconut, giving each bite extra depth and texture.
- Serve and Enjoy: Serve the salad chilled or at room temperature, depending on your preference. This dish is ideal for a light lunch, quick dinner, or make-ahead meal prep. Leftovers can be stored in the refrigerator for up to one day; if the noodles have absorbed too much dressing, refresh with a splash of lime juice or a few drops of sesame oil before serving again.
Notes
- Noodle Care: Soba noodles can become sticky if overcooked. Always rinse them thoroughly under cold water after boiling to stop cooking and remove excess starch. Tossing with sesame oil immediately prevents clumping and adds a subtle nutty aroma.
- Dressing Balance: The peanut-lime dressing combines sweet, tangy, and savory elements. If it seems too thick, thin it with a little water or extra lime juice to achieve smooth, even coverage. Taste and adjust gradually to avoid overpowering flavors.
- Fruit & Veggie Prep: Use a firm, ripe mango for neat slices and a sweet, juicy flavor. Add avocado just before serving to prevent browning, or lightly coat with lime juice if prepping ahead. Shred cabbage and carrots finely for even texture.
- Toasting Nuts & Coconut: Toasted cashews and coconut flakes elevate the salad with crunch and flavor. Use medium heat and watch closely to avoid burning. Stir frequently for golden, aromatic results.
- Serving Freshness: This salad is best enjoyed immediately for maximum crunch and vibrant flavor. Refrigerate leftovers for up to a day, and refresh noodles or dressing if needed before serving.
Chef’s Secrets: Unlocking Maximum Flavor
To bring this salad to life, focus on layering flavors and textures.
The combination of sweet mango, creamy avocado, fresh herbs, and crunchy toppings creates a balanced bite in every forkful.
When mixing, fold gently to preserve delicate ingredients.
Toasting nuts and coconut intensifies their aroma, while rinsing soba noodles under cold water ensures a light, non-sticky base.
Finally, tasting and adjusting the dressing carefully allows the sweet, salty, spicy, and tangy notes to harmonize perfectly.
Serving Suggestions: Best Ways To Enjoy
This salad shines as a vibrant lunch, light dinner, or refreshing side dish.
Serve chilled on a hot day or at room temperature to bring out the dressing’s full flavor.
Pair it with grilled tofu, shrimp, or chicken for added protein.
For a picnic or meal prep, keep the dressing separate and toss just before serving to maintain crisp textures.
A sprinkle of extra herbs or a wedge of lime on the side enhances the presentation and flavor.
Storage Tips: Keeping Salad Fresh Longer
For optimal freshness, store the salad in an airtight container in the refrigerator for up to 24 hours.
Keep avocado cubes and dressing separate if possible to prevent browning or soggy noodles.
If the noodles absorb too much dressing over time, refresh them with a small drizzle of lime juice or sesame oil.
Toasted nuts and coconut should be added just before serving to retain their crunch. Always check texture and taste before serving leftovers.
Frequently Asked Questions
1. Can I make this salad vegan?
Yes! Simply replace fish sauce with soy sauce or tamari and ensure your honey is substituted with maple syrup.
The flavors remain rich and balanced, keeping the salad plant-based and satisfying.
2. Can I use other noodles instead of soba?
Absolutely. Rice noodles, whole wheat spaghetti, or udon can work well.
Just adjust the cooking time and rinse thoroughly to prevent sticking, ensuring a similar light and fresh texture.
3. How do I prevent the avocado from browning?
Add avocado just before serving, or lightly coat the cubes with lime juice if prepping ahead.
This helps maintain color and freshness without affecting flavor.
4. Can I make the dressing ahead of time?
Yes, the peanut-lime dressing can be prepared up to 2 days in advance and stored in the refrigerator.
Whisk before use, and thin with a little water or lime juice if it thickens during storage.
5. Can I add protein to this salad?
Definitely. Grilled chicken, shrimp, or tofu make excellent additions, boosting protein content and making the salad more filling.
Add cooked protein just before serving for best texture and flavor.
