These mango slaw noodles come together fast thanks to bagged slaw mix from the store and a speedy spicy-sweet peanut sauce that we whip up in the blender. A big handful of chopped herbs (I like basil and mint) and juicy mango make this colorful salad 100% irresistible in my opinion. You can use any long noodle that your prefer here. Pops of shelled edamame make this fresh vegan noodle salad a little more hearty too!
Bagged slaw from the grocery store has been in my grocery cart pretty much every week for the past few months! It’s so easy to throw into bowls, salads, and stir fries when it feels like there’s no time. In these mango slaw noodles, they bump up the veg factor significantly and effortlessly.
This would be such a fun salad to bring to a cookout or potluck. I recommend dressing it right before serving if you can. Topping with chopped salted peanuts is also a nice touch, just to visually communicate that the dressing is peanut-based.
In one of the test rounds for this recipe, I didn’t realize I was out of the rice vinegar called for in the peanut sauce and used white balsamic instead. It turned out great–dare I say even better than my go-to? The acidity just sparkled a little bit more, which I always love. Just like the vinegar, switching up your herbs yields delicious results here. It’s a very chill and relaxed salad in general :)
More vegan noodle salads!
- Chili Lime Cucumber Noodles on Salted Watermelon with Mint & Basil
- Cold Ginger Noodle Salad with Mint, Edamame & Orange
- Spring Rice Noodle Salad with Chili Maple Peanuts, Celery & Peas
- Vegan Noodle Salad with Tofu & Zingy Almond Butter Dressing
Mango Slaw Noodles with Peanut Sauce, Edamame & Herbs
Ingredients
Peanut Sauce
- ½ cup natural smooth 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/other hot sauce
- sea salt and ground black pepper, to taste
Noodles
- 12 oz (340 grams) long noodles of choice
- 1 cup frozen shelled edamame
- 1 teaspoon oil (avocado or olive)
- 1 not-quite-ripe mango, peeled and julienned (see note)
- 12 oz (340 grams bag) slaw mix (see note)
- ¾ cup leafy herbs, chopped (see note)
Equipment
Notes
- Any long noodle will work! I had Jovial’s gluten-free cappellini on hand when I took these photos, so that’s what I used. This recipe is easygoing :)
- I used a Kent mango here. If you’re working with the smaller Ataulfo variety, I’d use 2.
- I prefer a mix of basil and mint for my herbs in this recipe. Thai basil and cilantro are also nice!
- Where I live you can buy classic slaw mix and broccoli slaw mix at most grocery stores. Both are a different combo of green/red cabbage, carrots, and broccoli stems. One (12 oz/340 gram) package is almost 4 cups of slaw total.
Instructions
- In an upright blender, combine the peanut butter, water, garlic, ginger, Tamari, maple syrup, lime juice, rice vinegar, Sambal Oelek, salt, and pepper. Blend on high until completely smooth, about 1 minute. Set aside.
- Cook noodles according to package directions, adding the edamame in the last minute of cooking time. Drain the noodles and edamame in a colander, and then toss them with the oil to prevent clumping.
- In a large bowl, combine the noodles and edamame, mango, slaw mix, and chopped herbs. Season with salt and pepper. Pour the peanut sauce over everything and toss until the noodles and veg are evenly coated. Garnish with more chopped herbs if you like and serve immediately.
This looks fantastic! I’m looking forward to making it this weekend. Any suggestions for substituting the mango?
Hi Linda, You could use any juicy/sweet/tangy fruit in its place. Plum, peach or nectarine would all be excellent!
-L