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Fresh Cold Peanut Noodle Salad Recipe with Mango and Crunchy Cabbage

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A refreshing and vibrant cold noodle salad featuring rice noodles, creamy peanut sauce, juicy mango, and crunchy cabbage. Perfect for warm weather and quick to prepare.

Ingredients

Scale
  • 8 ounces rice noodles or thin spaghetti
  • ½ cup creamy peanut butter (natural, no added sugar preferred)
  • 3 tablespoons soy sauce (use tamari for gluten-free option)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 small garlic clove, minced
  • 2–3 tablespoons warm water
  • 1 cup thinly sliced green cabbage
  • 1 ripe mango, peeled and cut into thin strips or cubes
  • ½ cup shredded carrots
  • 2 scallions, thinly sliced
  • ¼ cup chopped fresh cilantro or mint (optional)
  • ¼ cup chopped peanuts

Instructions

  1. Cook the noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, usually 4-6 minutes for rice noodles or 8-10 minutes for spaghetti, until just tender but firm. Stir occasionally to prevent sticking. Drain noodles in a colander and rinse under cold running water to stop cooking and cool them down. Toss gently with a little sesame oil so they don’t clump. Set aside to drain well.
  2. Prepare the peanut sauce: In a medium bowl, whisk together peanut butter, soy sauce, lime juice, honey, rice vinegar, toasted sesame oil, and minced garlic. Slowly add warm water, a tablespoon at a time, whisking until the sauce is smooth and pourable but still creamy. Taste and adjust seasonings as needed.
  3. Prep the salad ingredients: While noodles are cooking, thinly slice the cabbage and carrots, peel and cut the mango into strips or cubes, slice scallions, and chop herbs if using. Roughly chop peanuts for garnish.
  4. Assemble the salad: In a large bowl, combine cooled noodles, cabbage, carrots, mango, scallions, and herbs. Pour the peanut sauce over the top. Toss gently but thoroughly until everything is well coated.
  5. Serve: Transfer to serving bowls or plates and sprinkle chopped peanuts on top. Best enjoyed immediately or within 1-2 hours if chilled. For make-ahead, keep dressing separate and toss before serving.

Notes

Use warm water to thin the peanut sauce for a smooth texture. Rinse noodles under cold water to stop cooking and prevent stickiness. Toss salad gently to keep mango and cabbage intact. Add chopped peanuts just before serving to maintain crunch. For vegan version, substitute honey with maple syrup and soy sauce with tamari. Almond butter or sunflower seed butter can be used as peanut butter alternatives.

Nutrition

Keywords: peanut noodle salad, cold noodle salad, mango salad, peanut sauce, summer salad, gluten-free, vegetarian, easy recipe

Find it online: https://novanosh.com/fresh-cold-peanut-noodle-salad-recipe-with-mango-and-crunchy-cabbage-easy-homemade-delight/