Noodle salad with mango and gingered cucumber

Discover a refreshing and vibrant noodle salad with mango and gingered cucumber. This recipe balances the sweetness of mango, the heat from jalapeno, and the zing of ginger for a mouthwatering dish. Perfect for warm days, featuring fresh coriander, crunchy carrots, crisp cucumber, mung beans, and flavorful garlic—an irresistible mix for your taste buds!

  • 17 Mar 2025
  • Cook time 15 min
  • Prep time 10 min
  • 6 Servings
  • 11 Ingredients

Noodle salad with mango and gingered cucumber

Noodle salad with mango and gingered cucumber is a vibrant and refreshing dish that brings together the sweet and tangy flavors of mango, the spicy kick of ginger, and the cool crispness of cucumber. This easy-to-make salad is perfect for a light lunch or as a side dish for your main course. It's not only delicious but also packed with nutrients, making it a healthy and satisfying option for any meal.

Ingredients:

4 coriander leaves
16g
2 carrots
120g
6 tbsp vinegar
90g
1 garlic clove
3g
1 mango
210g
1/2 jalapeno pepper
7g
1.50 tbsp vegetable oil
20g
1.50 tsp ginger root
3g
1 cucumber
300g
1 cup mung beans
140g
3 onions
120g

Instructions:

1. Prepare the Vegetables:
- Coriander: Roughly chop the coriander leaves and set aside for garnish.
- Carrots: Peel and julienne (cut into thin matchstick strips) the carrots.
- Garlic: Peel and finely mince the garlic.
- Jalapeno: Slice the jalapeno pepper into thin rounds. If you prefer less heat, remove the seeds before slicing.
- Ginger: Peel and grate the ginger root.
- Cucumber: Peel the cucumber and cut into thin rounds. In a small bowl, mix the cucumber slices with half of the grated ginger and 3 tbsp of vinegar. Toss to combine and let sit for about 10 minutes to pickle slightly.
- Onions: Peel and thinly slice the onions.
2. Prepare the Mango:
- Peel and dice the mango into small cubes.
3. Cook the Noodles:
- Prepare the noodles of your choice according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
4. Prepare the Dressing:
- In a small bowl, whisk together the remaining vinegar, vegetable oil, minced garlic, and the remaining grated ginger. Add a pinch of salt and pepper to taste.
5. Combine the Ingredients:
- In a large bowl, combine the cooked and cooled noodles, julienned carrots, diced mango, sliced onions, and mung beans. Drizzle the dressing over the salad and toss to combine.
6. Serve:
- Divide the noodle salad into serving bowls. Top with the gingered cucumber slices and garnish with chopped coriander and sliced jalapeno rounds (if desired).
7. Enjoy:
- Serve immediately and enjoy this refreshing and vibrant noodle salad!

Tips:

- To save time, you can prep the vegetables and the gingered cucumber a day in advance and store them in the refrigerator.

- Make sure to julienne the carrots and cucumber thinly for a more appealing texture and presentation.

- Taste the dressing before mixing it with the salad to ensure the balance of flavors. Adjust the vinegar, oil, or seasoning as needed.

- Chill the salad for at least 30 minutes before serving to let the flavors meld together.

- For added protein, consider topping the salad with grilled chicken, shrimp, or tofu.

This noodle salad with mango and gingered cucumber is a delightful combination of flavors and textures that is sure to impress your taste buds. The balance of sweet, spicy, and tangy elements makes it a unique and refreshing dish. Whether you’re enjoying it on a hot summer’s day or as a side to a savory main course, this salad is sure to be a hit. Enjoy the vibrant freshness and the nutritional benefits of this colorful, tasty dish!

Nutrition Facts
Serving Size170 grams
Energy
Calories 54kcal3%
Protein
Protein 1.78g1%
Carbohydrates
Carbohydrates 13g4%
Fiber 2.30g6%
Sugar 9g9%
Fat
Fat 3.81g4%
Saturated 0.32g1%
Cholesterol 0.00mg-
Vitamins
Vitamin A 200ug22%
Choline 13mg2%
Vitamin B1 0.07mg6%
Vitamin B2 0.08mg6%
Vitamin B3 0.73mg5%
Vitamin B6 0.15mg9%
Vitamin B9 44ug11%
Vitamin B12 0.00ug0%
Vitamin C 22mg25%
Vitamin E 0.60mg4%
Vitamin K 30ug24%
Minerals
Calcium, Ca 30mg2%
Copper, Cu 0.12mg14%
Iron, Fe 0.62mg6%
Magnesium, Mg 22mg5%
Phosphorus, P 45mg4%
Potassium, K 300mg9%
Selenium, Se 0.61ug1%
Sodium, Na 20mg1%
Zinc, Zn 0.34mg3%
Water
Water 150g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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