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This tropical mango noodle salad is a perfect treat on a warm summer day – fresh, simple, and so delicious!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Fresh Bright Tropical Noodle Mango Salad
Because mangoes in salad are awesome. They are that little surprise which will take you aback when you bite into them. I love the crunch in this salad from all the cucumbers, carrots, lettuce and peanuts. It’s as tropical as it gets, though I decided to give the obvious pineapple a miss! For some reason, I much prefer mangoes to pineapple and swap them in recipes whenever I can.
And we haven’t even got to the dressing yet – which is extremely easy and doesn’t require you running to the grocery store. It uses some orange marmalade as a base with some mustard, sriracha, lemon juice, olive oil and honey. And it’s genius! The subtle orange flavor is exactly what you need to bring this salad together.
This recipe is incredibly simple and so versatile. Don’t have carrots? Substitute with bell peppers which are also crazy good in this salad. We’ve also made this with wild rice instead of noodles and it’s still perfect. I’m thinking some soy marinated beef would work really well too instead of chicken. You see, the possibilities are endless!
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Tropical Mango Noodle Salad Recipe
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Tropical Mango Noodle Salad
Equipment
Ingredients
For the dressing:
For the salad:
- 1 package, 8 ounces Green Leaf Lettuce, chopped
- 2 Mangoes, peeled and diced
- 2 Cucumbers, spiralized or cut into strips
- 1 Carrot, spiralized or cut into strips
- 1 ½ cup poached and diced Chicken Breast
- ¼ cup chopped Peanuts
- ¼ cup fresh Cilantro
Instructions
- To make the dressing, combine all the ingredients in a mason jar and shake to combine till the dressing emulsifies. Alternatively, you can add them to a blender and blend.
- To assemble the salad, add all the ingredients to a large bowl and drizzle with the dressing. Toss well and serve immediately.
- If serving later, combine all the ingredients under salad and refrigerate. Add the dressing just before serving or the salad will become soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
