Coconut Noodle Salad
A vibrant and healthy cold noodle salad bursting with tropical flavors! Tender soba noodles are tossed with juicy mango, creamy avocado, fresh herbs, and a bold peanut-lime dressing, then finished with crunchy toasted cashews and coconut. Quick, refreshing, and full of plant-based protein and fiber, it’s perfect for light lunches, meal prep, or easy weeknight dinners.
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.