These mango slaw noodles come collectively quick due to bagged slaw combine from the shop and a speedy spicy-sweet peanut sauce that we whip up within the blender. A giant handful of chopped herbs (I like basil and mint) and juicy mango make this colourful salad 100% irresistible in my view. You should utilize any lengthy noodle that your want right here. Pops of shelled edamame make this contemporary vegan noodle salad a little bit extra hearty too!
Bagged slaw from the grocery retailer has been in my grocery cart just about each week for the previous few months! It’s really easy to throw into bowls, salads, and stir fries when it looks like there’s no time. In these mango slaw noodles, they bump up the veg issue considerably and effortlessly.
This could be such a enjoyable salad to convey to a cookout or potluck. I like to recommend dressing it proper earlier than serving if you happen to can. Topping with chopped salted peanuts can be a pleasant contact, simply to visually talk that the dressing is peanut-based.
In one of many take a look at rounds for this recipe, I didn’t understand I used to be out of the rice vinegar referred to as for within the peanut sauce and used white balsamic as a substitute. It turned out nice–dare I say even higher than my go-to? The acidity simply sparkled a little bit bit extra, which I at all times love. Identical to the vinegar, switching up your herbs yields scrumptious outcomes right here. It’s a really chill and relaxed salad typically 🙂
Extra vegan noodle salads!
Mango Slaw Noodles with Peanut Sauce, Edamame & Herbs
Mango slaw noodles are fast and easy to make due to bagged slaw combine from the grocery retailer. Spicy, candy and nutty flavors mix within the borderline drinkable peanut sauce dressing.
Servings 4 -6
Substances
Peanut Sauce
- ½ cup pure clean peanut butter
- ½ cup water
- 1 clove garlic, peeled
- 2-inch piece ginger, peeled
- 2 tablespoons Tamari
- 2 tablespoons maple syrup
- 1 tablespoon lime juice
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon Sambal Oelek or Sriracha/different sizzling sauce
- sea salt and floor black pepper, to style
Noodles
- 12 oz (340 grams) lengthy noodles of selection
- 1 cup frozen shelled edamame
- 1 teaspoon oil (avocado or olive)
- 1 not-quite-ripe mango, peeled and julienned (see be aware)
- 12 oz (340 grams bag) slaw combine (see be aware)
- ¾ cup leafy herbs, chopped (see be aware)
Notes
- Any lengthy noodle will work! I had Jovial’s gluten-free cappellini readily available once I took these pictures, in order that’s what I used. This recipe is easygoing :)
- I used a Kent mango right here. If you happen to’re working with the smaller Ataulfo selection, I’d use 2.
- I want a mixture of basil and mint for my herbs on this recipe. Thai basil and cilantro are additionally good!
- The place I stay you should buy traditional slaw combine and broccoli slaw combine at most grocery shops. Each are a unique combo of inexperienced/pink cabbage, carrots, and broccoli stems. One (12 oz/340 gram) bundle is sort of 4 cups of slaw whole.
Directions
-
In an upright blender, mix the peanut butter, water, garlic, ginger, Tamari, maple syrup, lime juice, rice vinegar, Sambal Oelek, salt, and pepper. Mix on excessive till fully clean, about 1 minute. Put aside.
-
Cook dinner noodles in line with bundle instructions, including the edamame within the final minute of cooking time. Drain the noodles and edamame in a colander, after which toss them with the oil to forestall clumping.
-
In a big bowl, mix the noodles and edamame, mango, slaw combine, and chopped herbs. Season with salt and pepper. Pour the peanut sauce over all the things and toss till the noodles and veg are evenly coated. Garnish with extra chopped herbs if you happen to like and serve instantly.
