This Thai noodle salad is full of sweet mangos, snow peas, red pepper, loads of fresh herbs, and a creamy sesame-ginger dressing. It’s a cold pasta salad that keeps well for quick lunches or for picnics. You’ll love it!
If you’re a pasta-salad lover but still want something light and fresh, this noodle salad is absolutely for you. It has all the satisfying twirl-factor of your favorite pasta salads, but with a bright, summery vibe that makes every bite feel exciting.
Tender rice noodles join the party with sweet mangos, crisp red pepper slices, snappy peas, and cabbage, plus a few big handfuls of fresh herbs to make it extra vibrant. It’s the kind of colorful bowl that instantly makes the table look happier. If you love recipes like my Asian noodle salad or ramen noodle salad , this has the same fun energy with a softer, more delicate noodle.
What brings this magical summer salad together is the creamy sesame ginger dressing — it’s just so good. Silky, a little nutty, and full of flavor, it wraps around the noodles and veggies in the most delicious way. It’s refreshing, satisfying, and precisely the kind of salad you’ll crave when the days are warm and you want something easy and tasty.
What to serve with Thai noodle salad
While this is easily a light lunch on its own, all this salad needs is a simple protein to transform it into dinner. Here are a few easy mains that go well with this salad.
- Garlic Ginger Chicken
- Soy Sauce Chicken
- Juicy Baked Pork Chops
- Baked BBQ Chicken
- Slow Baked Asian Salmon
Quick Tip
Season the sesame ginger dressing so that it is slightly saltier than you think it should be. Once it mixes with the noodles and veggies it will taste perfectly seasoned.
Mango Thai Noodle Salad Recipe
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Ingredients
- ▢ 8 ounces rice noodles
- ▢ 2 yellow mangos (or 1 globe mango, diced)
- ▢ 1 red pepper (thinly sliced)
- ▢ 2 cups snow peas (cut into bite-sized pieces)
- ▢ 2 cups cabbage (thinly sliced)
- ▢ ¼ cup EACH: chopped cilantro, mint, and Thai basil (see notes)
- ▢ ¼ cup cashews or peanuts (I love wasabi or spicy cashews)
Sesame Ginger Dressing
- ▢ ¼ cup cooking oil
- ▢ 3 tablespoons EACH: sesame oil, rice wine vinegar, and soy sauce
- ▢ 2 tablespoons EACH: tahini and honey (can sub maple syrup)
- ▢ 1 tablespoon finely minced ginger
- ▢ 2 cloves garlic (minced)
- ▢ ½ teaspoon salt
Instructions
- Cook the rice noodles according to the package directions. (see notes) Once cooked, drain them in a colander then cool them under cold tap water. Set them aside to drain completely. 8 ounces rice noodles
- In a small bowl, whisk the dressing ingredients. ¼ cup cooking oil, 3 tablespoons EACH: sesame oil, rice wine vinegar, and soy sauce, 2 tablespoons EACH: tahini and honey, 1 tablespoon finely minced ginger, 2 cloves garlic, ½ teaspoon salt
- Place the cooked rice noodles and all the remaining ingredients into a large salad bowl. Pour the dressing over the top and toss until the noodles are well coated and everything is mixed together. 2 yellow mangos, 1 red pepper, 2 cups snow peas, 2 cups cabbage, ¼ cup EACH: chopped cilantro, mint, and Thai basil, ¼ cup cashews or peanuts
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Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Mango Thai Noodle Salad Recipe
Ingredients
- 8 ounces rice noodles
- 2 yellow mangos , or 1 globe mango, diced
- 1 red pepper , thinly sliced
- 2 cups snow peas , cut into bite-sized pieces
- 2 cups cabbage , thinly sliced
- ¼ cup EACH: chopped cilantro, mint, and Thai basil , see notes
- ¼ cup cashews or peanuts , I love wasabi or spicy cashews
Sesame Ginger Dressing
- ¼ cup cooking oil
- 3 tablespoons EACH: sesame oil, rice wine vinegar, and soy sauce
- 2 tablespoons EACH: tahini and honey , can sub maple syrup
- 1 tablespoon finely minced ginger
- 2 cloves garlic , minced
- ½ teaspoon salt
Instructions
- Cook the rice noodles according to the package directions. (see notes) Once cooked, drain them in a colander then cool them under cold tap water. Set them aside to drain completely. 8 ounces rice noodles
- In a small bowl, whisk the dressing ingredients. ¼ cup cooking oil, 3 tablespoons EACH: sesame oil, rice wine vinegar, and soy sauce, 2 tablespoons EACH: tahini and honey, 1 tablespoon finely minced ginger, 2 cloves garlic, ½ teaspoon salt
- Place the cooked rice noodles and all the remaining ingredients into a large salad bowl. Pour the dressing over the top and toss until the noodles are well coated and everything is mixed together. 2 yellow mangos, 1 red pepper, 2 cups snow peas, 2 cups cabbage, ¼ cup EACH: chopped cilantro, mint, and Thai basil, ¼ cup cashews or peanuts
