This easy cold noodle salad combines soba noodles with toasted coconut and sweet mango for a bright, summery dish. Add grilled chicken, shrimp, or tofu to make it more substantial.
If you enjoy simple salads, try my Asian noodle salad with spicy peanut dressing, easy vegetable pad Thai, or the grilled chicken and roasted corn rice salad for more ideas.
⭐️ Why this recipe works
- Balanced flavors: The peanut-lime dressing blends nutty, tangy, sweet, and salty notes for a well-rounded finish.
- Textural contrast: Creamy avocado, crisp cabbage and carrots, and crunchy toasted coconut and cashews make every bite interesting.
- Fresh herbs: Mint, cilantro, and basil lift the salad with aromatic brightness.
- Customizable: Swap noodles, proteins, herbs, or dressings to suit your preferences.
- Make-ahead friendly: Prep components in advance and assemble just before serving for the best texture.
🧾 Ingredients overview
- Soba noodles: Nutty base that holds the dressing well.
- Toasted sesame oil: Keeps noodles from sticking and adds a toasty aroma.
- Red cabbage: Adds color and crunch.
- Carrots: Sweetness and texture.
- Mango: Juicy, tropical sweetness.
- Avocado: Creamy balance to the crunchy elements.
- Mint, cilantro, basil: Fresh herbs for brightness.
- Toasted coconut flakes and cashews: Nutty, crunchy garnish.
- Peanut-lime dressing: Peanut butter, fish sauce, lime juice, honey, and sriracha for a punchy finish.
See the recipe card below for exact quantities and full ingredient list.
👩🏻🍳 Here’s how to make it
Easy Cold Noodle Salad with Mango and Coconut — step-by-step
- Cook the soba noodles: Boil a large pot of water and cook the noodles according to package instructions (usually 4–5 minutes). Drain, rinse under cold water to halt cooking and remove starch, then toss with toasted sesame oil. Set aside to cool.
- Make the dressing: Whisk fish sauce, lime juice, honey, sriracha, and peanut butter until smooth. Taste and adjust the balance of sweet, sour, salty, and spicy.
- Assemble the salad: In a large bowl combine cooled soba, shredded cabbage and carrots, mango strips, and cubed avocado. Fold in chopped mint, cilantro, and basil.
- Toss and garnish: Pour the dressing over the salad and toss gently to coat. Sprinkle toasted coconut flakes and chopped toasted cashews on top just before serving so they stay crunchy.
- Serve: Serve chilled or at room temperature to let the flavors shine.
📖 Substitutions and variations
Small switches refresh the recipe without changing the approach. Try these ideas:
- Noodles: Use rice noodles, glass noodles, or whole-wheat spaghetti instead of soba.
- Proteins: Add grilled chicken, shrimp, or tofu to make it heartier.
- Dressings: Swap in a sesame-ginger or miso dressing for a different flavor profile.
- Vegetables: Add edamame, bell peppers, or snap peas for extra crunch and color.
- Herbs: Try Thai basil or parsley if you prefer alternatives to cilantro.
💡 Chef’s Guide: Expert Tips
From professional kitchens and Cordon Bleu training, these tips will help you get the best results:
- Rinse noodles well: Cold water removes starch and prevents clumping.
- Let flavors meld: Toss the salad with dressing about 10 minutes before serving so everything balances.
- Toast nuts and coconut: A quick toast in a dry skillet brings out richer flavors and crunch.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 2 days. If possible, keep dressing and crunchy garnishes separate until serving.
- Freezer: Not recommended—fresh herbs and textures don’t freeze well.
- To eat later: Enjoy cold from the fridge, let sit at room temperature for 10–15 minutes, or quickly stir-fry to warm while preserving some crunch.
❓Recipe FAQs
Rinse the cooked soba thoroughly under cold water and toss with a little toasted sesame oil.
Yes. Prepare components in advance and keep dressing and garnishes separate until just before serving.
Grilled chicken, shrimp, or pan-fried tofu are all excellent additions.
Use 100% buckwheat soba noodles and a gluten-free fish sauce to make the recipe gluten-free.
More summer recipes:
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Easy Cold Noodle Salad with Mango and Coconut
Ingredients
- 8 oz soba noodles
- 1 tablespoon toasted sesame oil
- ¼ head red cabbage, shredded
- 2 carrots, shredded
- 1 ripe mango, peeled and sliced into thin strips
- 1 cup cherry tomatoes, quartered
- 1 avocado, cubed
- ¼ cup mint leaves, roughly chopped
- ¼ cup coriander (cilantro), roughly chopped
- ¼ cup basil leaves, roughly chopped
- ¼ cup toasted shaved coconut flakes
- ¼ cup chopped toasted cashews
For the Peanut Lime Dressing:
- 2 tablespoons fish sauce
- Juice of 2 limes
- 1 tablespoon honey
- 1 teaspoon sriracha (adjust to taste)
- 2 tablespoons smooth peanut butter
Instructions
Cook the Soba Noodles:
- Bring a large pot of water to a boil and cook the soba noodles according to package instructions (about 4–5 minutes). Drain and rinse under cold water, then toss with toasted sesame oil and set aside to cool.
Prepare the Dressing:
- Whisk together fish sauce, lime juice, honey, sriracha, and peanut butter until smooth. Adjust seasoning to taste.
Assemble the Salad:
- Combine cooled soba, shredded cabbage, shredded carrots, mango strips, and cubed avocado in a large bowl. Add chopped herbs.
- Pour dressing over the salad and toss gently to coat.
Garnish and Serve:
- Sprinkle toasted coconut flakes and chopped toasted cashews on top just before serving to maintain crunch.
- Serve chilled or at room temperature.
Notes
- Noodle care: Rinse well to stop cooking and remove starch so soba stays firm.
- Adjust dressing: Thin with water or extra lime juice if the peanut butter makes it too thick.
- Spice level: Start with a small amount of sriracha and increase to taste.
- Mango: Use ripe but firm mangoes so slices hold their shape.
- Avocado: Add just before serving to prevent browning; a squeeze of lime helps if prepping ahead.
- Toast nuts: Toast coconut and cashews in a dry skillet until golden for best flavor.
- Storage: Best eaten fresh; refrigerate up to one day and refresh with a little lime juice or sesame oil if needed.
Nutrition
| Carbohydrates: 26g
| Protein: 4g
Tag @salted_mint on Instagram and leave a comment if you try it.
Meet the Chef!
Hi, I’m Debs — a Cordon Bleu-trained chef and recipe developer. I share straightforward, reliable recipes with practical tips from a decade in professional kitchens to help you get delicious dinners on the table quickly.
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