This Mango Peanut Noodle Salad is the perfect packable salad for summer picnics and lunches - bright and refreshing, and nutrient-dense.
This salad holds up incredibly well in the refrigerator for several days, making it excellent option for meal-prepped lunches for the week. It’s hearty enough as-is thanks to the whole-grain pasta and peanuts, but you can easily add additional protein such as grilled tofu, chicken, or shrimp. It also travels well to summer picnics and parties, and is sure to be a crowd-pleaser!
I love the juicy, ripe mango paired with the savory peanut sauce dressing in this Mango Peanut Noodle Salad. Throw in handfuls of fresh herbs like cilantro and mint, fresh cucumber, and sweet carrots, and this salad is packed with flavor and texture. The dressing is a pretty standard peanut sauce, thinned out with some of the reserved pasta cooking water to evenly coat the noodles and vegetables.
For this Mango Peanut Noodle Salad, I like to slice the vegetables into thin, julienned strips to match the ribbons of pasta noodles as much as possible. It makes a beautiful presentation, and it’s a good opportunity to practice your knife skills!
This Mango Peanut Noodle Salad is the perfect packable salad for summer picnics and lunches - bright and refreshing, and nutrient-dense.
1 pound whole-grain or whole wheat spaghetti
1 cup shredded carrots
1 English cucumber, julienned
1 large mango, peeled & julienned
6 green onions, white & green parts thinly sliced
1 cup fresh cilantro leaves, roughly chopped
1/2 cup fresh mint leaves, roughly chopped
1/2 cup roasted, lightly salted peanuts, roughly chopped
For the dressing:
1/2 cup peanut butter
3 Tbsp. sweet chili sauce
2 Tbsp. low-sodium tamari
1 Tbsp. toasted sesame oil
1 Tbsp. rice vinegar
1/2 tsp. ground ginger
1/2 tsp. garlic powder
1/2-1 cup reserved hot pasta water (from cooking spaghetti)
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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