One of Camille Styles’ go-to weeknight recipes, this salad combines surprising ingredients like mango, avocado and peanuts in an Asian-inspired noodle salad that is so beautiful – and perfect for doubling or tripling to serve a big group. Full of thai flavors like lime, peanuts and a profusion of herbs, it’s really the crunchy coconut throughout the salad that takes it over the top and makes people stop and say, “whoa.”
Coconut + Mango Soba Noodle Salad
Serves 4
INGREDIENTS:
For the salad:
1 cup cooked soba noodles, drained and cooled
1/2 tsp sesame oil
1 mango, cut into 1/2″ chunks
1 cup halved cherry tomatoes
3 cups shredded cabbage
1 cup shredded carrots
1/2 cup chopped cilantro
1/4 cup torn basil
1/4 cup mint leaves
1/3 cup shredded coconut flakes, toasted
1/3 cup roasted salted peanuts, chopped
1 avocado, cut into 1/2″ chunks
honey-lime thai dressing (recipe below)
for garnish: lime wedges, toasted coconut, chopped peanuts
For honey-lime Thai dressing:
zest and juice of two limes
1 Tbsp fish sauce
2 Tbsp honey
¼ cup hot chili paste (found in the Asian aisle of most grocery stores)
3 Tbsp vegetable oil
2 chopped garlic cloves
kosher salt to taste
DIRECTIONS:
For the salad:
In a large bowl, toss the cooled soba noodles with sesame oil. Add mango, cherry tomatoes, cabbage, carrots, cilantro, basil, mint, coconut flakes, chopped peanuts and 3/4 of dressing, and toss well to combine.
Add avocado and toss very gently, then divide among 4 plates. Top with more coconut and chopped peanuts, garnish with lime wedges and drizzle a little more dressing over the top.
Eat!
For honey-lime Thai dressing:
Combine all ingredients in a Mason jar, and shake to combine. Store extra in the fridge for up to 1 week.
