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Cold Veg Mango Noodles with Spicy Sesame Citrus Dressing

Cold veg mango noodles mingle with creamy avocado, fresh herbs, and spicy sesame citrus dressing. So refreshing and great for summer!
Diet Gluten Free, Vegan, Vegetarian
Keyword agave nectar, avocado, basil, cilantro, cucumber, edamame, ginger, gochujang, lime, mango, mint, orange juice, sesame oil, sesame seeds, spring, sprouts, summer, sunflower sprouts, Thai basil, zucchini
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 -4


  • Spiralizer or Julienne Peeler


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


  • 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.


  • 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.