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Cold Veg Mango Noodles with Spicy Sesame Citrus Dressing

5 from 6 reader reviews
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 -4
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Ingredients

Spicy Sesame Citrus Dressing

  • 1 tablespoon fresh orange juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon agave nectar/maple syrup
  • 1 tablespoon gochujang chili garlic paste
  • 1 tablespoon toasted sesame seeds
  • 1- inch piece of fresh ginger, peeled and finely grated with a microplane/rasp
  • sea salt and ground black pepper, to taste
  • 5 tablespoons avocado oil

Veg and Mango Noodles

  • ½ cup shelled frozen edamame
  • 1 large zucchini
  • 1 large English cucumber
  • 1 barely ripe mango
  • ½ cup packed and mixed soft herb leaves like: cilantro, Thai basil, mint, or sweet basil
  • big handful of sprouts of your choice (I like sunflower shoots)
  • extra toasted sesame seeds for garish
  • 1 ripe avocado, peeled, pitted & diced

Instructions

  • Make the spicy sesame citrus sesame dressing: in a sealable jar, combine the orange juice, lime juice, agave nectar, gochujang, sesame seeds, grated ginger, salt, pepper, and avocado oil. Seal the lid on tight and give the jar a good shake. Check the dressing for seasoning, adjust if necessary, and set aside.
  • Set the frozen edamame in a small bowl and cover them with boiling water. Set aside.
  • Using a julienne peeler or spiralizer (affiliate links), turn the zucchini and cucumber into long noodle-like strands. The inner parts of each vegetable tend to have a lot of seeds that are hard to cut into strands. Save these parts for another use (like smoothies or a for juicing). Place the zucchini and cucumber “noodles” in a large bowl. Drain the edamame and add them to the bowl.
  • Peel the mango and cut it into matchsticks/thin strips. Add the mango to the large bowl. Lightly chop the soft herbs and add them to the bowl as well, reserving a few for garnish. Add the sprouts to the bowl as well.
  • Give the dressing one more shake and pour it over the veg and mango noodles. Toss everything to combine and lightly coat each vegetable “noodle” with dressing.
  • Garnish the top of the cold veg mango noodles with extra sesame seeds, herbs, and avocado. Serve immediately.

Equipment

  • Spiralizer or Julienne Peeler

Recipe Notes

  • My partner and I polished off this whole recipe ourselves as a base for some grilled veg and a few other things. As a side, I think it could be stretched out to 4-6 servings.
  • You could add some cooked and cooled brown rice noodles to this to make it a bit more hearty.
  • This salad would be amazing with some grilled tofu that had been marinated in something spicy.
  • I prefer the mango to be just on the edge of ripe here. You want a bit of sweetness, but you don’t want it to be mushy.
  • This salad is best when prepared right before serving. You can prep all components and toss with dressing at your destination, but even then I find that the cucumber and zucchini seem a little limp and not as crisp.
Cold veg mango noodles mingle with creamy avocado, fresh herbs, and spicy sesame citrus dressing. So refreshing and great for summer!