Name: Healthy Sesame Mango Noodle Salad
Prep time: 10 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 1 package of rice noodles; 1 ripe mango diced; 3 green onions sliced; 1 bell pepper thinly sliced; 1 cup thinly sliced purple cabbage; 1/2 a cucumber sliced into strips; 1/2 cup fresh chopped cilantro; 1/4 cup sesame seeds; 3 tbsp sesame oil; 1 tbsp maple syrup; 3 tbsp soy sauce; 2 tsp chili paste; juice of 1 lime; 2 tsp fresh minced ginger

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I am back with another Summer salad and this one is a Mango Noodle Salad with a Chili Sesame Dressing. It is fresh, healthy and packed with vibrant flavor!

noodle salad with peppers, mango, cabbage and sesame seeds

During the warm Summer months, all I crave are fresh colorful salads. I love making noodle salads because you can use up tons of different produce you have on hand and make them ahead of time to enjoy throughout the week!

This healthy Sesame Mango Noodle Salad is made with rice noodles which hold flavor perfectly and are gluten free. It is loaded with fresh vegetables, cilantro, juicy mango and topped with a light chili sesame dressing that is divine!

Serve this Sesame Mango Noodle Salad for lunch or dinner and top it with your favorite grilled meat. It will last about 4 days in the fridge, tasting just as delicious as the day you made it.

big bowl of salad with rice noodles, mango, peppers and sesame seeds

Tips for MAking Perfect Sesame Mango Noodle Salad

When cooking the rice noodles, be sure not to over cook them. They only take a few minutes to cook and if they are over cooked, they can end up gettign mushy or breaking into tiny pieces.
Be sure to rinse the cooked rice noodles in cold water, right away. This rinces the excess starch off the noodles and helps prevent them from clumping together. I like to run them under cold water for 1-2 minutes so they get nice and cold.
Coat the cooled and rinsed noodles with a small drizzle of sesame oil. This will also help prevent the noodles from sicking together and allow the salad to mix much more evenly.
Store this salad in an air tight container for up to four days. The flavors can often get even better as the salad sits for a couple days!

Sesame MAngo Noodle Salad Ingredients

Rice Noodles– You can use any width of rice noodles you like best for this salad.

Bell Pepper– I like to use a mix of a couple colors for looks, but red, yellow or orange all work well.

Cucumber– Love the nice fresh crunch cucumber gives.

Green Onion– These add a subtle but fresh onion flavor to the salad.

Mango– Make sure to use fresh and ripe mango for opitmal flavor and sweetness.

Cilantro– The pairing of fresh cilantro with the chili sesame dressing and perfection.

Sesame Seeds– You can use toasted white sesame seeds or black sesame seeds. Whichever you prefer.

Sesame Oil– You only need a couple tbsps for the dressing and it is a strong flavor.

Maple Syrup– I like to balance out the chili with a hint of sweetness. Maple syrup or brown sugar work.

Chili Paste– This can be found in any international aisle in your grocery store. If you do not have any you can sub with siracha.

Soy Sauce- Use regular soy sauce or gluten free if you need.

Ginger– I always use fresh ginger in salad dressings opposed to ground ginger. Store your ginger in the freezer to make it easy to grate into any recipe.

Lime- Adding lime juice is the perfect touch of acidity that this salad needs.

chopped peppers, cucumber, cabbage and mango on a wood board

The Steps

1.Start by bringing a large pot of water to a boil, then add in the rice noodles and cook for about 5 minutes.

2. Once tender, strain the noodles and rinse them under cold water to remove excess starch and prevent them from going mushy.

3. Drizzle a tbsp of sesame oil over the noodles and gently toss. This helps keep the noodles from sticking together. Set aside.

4. Next, chop all the vegetables and mango nice and thin, then place in a large mixing bowl along with the cooked rice noodles.

5. Finally, whisk together all of the dressing ingredients in a small jar or bowl. Pour the dressing over the salad and toss everything together with tongs until well mixed.

6. Top with the fresh cilantro and sesame seeds and enjoy! We love this salad with grilled chicken or my personal fav is with my Teriyaki Flank Steak. Recipe here: https://cmbarndominium.com/the-best-teriyaki-flank-steak-marinade/

ricenoodles, cabbage, peppers, cucumber and mango in a large white bowl

noodle salad with mango, cilantro and vegetables

If you give this recipe a try, leave a comment or recipe review below!

Looking for more delicious Summer salads, check out some of my other favorites:

https://cmbarndominium.com/quick-and-healthy-blackened-chicken-salad-with-sweet-potato/

https://cmbarndominium.com/the-best-healthy-cobb-salad/

https://cmbarndominium.com/rice-noodle-salad-with-mango-avocado-aka-the-best-salad-ever/

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				 Continue to Content
			
				
		
		

			
			
				
Healthy Sesame Mango Noodle Salad 



				
				Yield: 
				serves 6-8
			
	
						
				Prep Time: 
				10 minutes 
			
					
				Cook Time: 
				5 minutes 
			
					
				Additional Time: 
				5 minutes 
			
					
				Total Time: 
				20 minutes 
			
			

		
			Fresh and flavorful noodle salad full of rice noodles, mango, fresh vegetables, and cilantro with a light chili sesame dressing. This Mango noodle salad is perfect for lunch or dinner all Summr long. 
		
		
	
	
		
	
			

			
	
		Ingredients

											
									
						1 package of rice noodles					
									
						1 ripe mango diced					
									
						3 green onions sliced					
									
						1 bell pepper thinly sliced					
									
						1 cup thinly sliced purple cabbage					
									
						1/2 a cucumber sliced into strips					
									
						1/2 cup fresh chopped cilantro 					
									
						1/4 cup sesame seeds					
							
												For the Dressing
						
									
						3 tbsp sesame oil					
									
						1 tbsp maple syrup					
									
						3 tbsp soy sauce					
									
						2 tsp chili paste 					
									
						juice of 1 lime					
									
						2 tsp fresh minced ginger 					
							
			
		
		
		Instructions
		Start by bringing a large pot of water to a boil, then add in the rice noodles and cook for about 5 minutes. If you are using thicker rice noodles they may take more time and if you are using thin ones they cook in just a couple minutes. 
Once tender, strain the noodles and rinse them under cold water to remove excess starch and prevent them from going mushy. 
Drizzle a tbsp of sesame oil over the noodles and gently toss. This helps keep the noodles from sticking together. Set aside. 
Next, chop all the vegetables and mango nice and thin, then place in a large mixing bowl along with the cooked rice noodles. 
Finally, whisk together all of the dressing ingredients in a small jar or bowl. Pour the dressing over the salad and toss everything together with tongs until well mixed. 
Top with the fresh cilantro and sesame seeds and enjoy! We love this salad with grilled chicken or my persona fav is with my Teriyaki Flank Steak.
	
	
		Notes
		
			
* This recipe is delicious with any thickness of rice noodles you prefer. 
* Be sure not to over cook the rice noodles or they can end up mushy and just break into little pieces. 
*This salad stay fresh and delicious in the fridge for up to 4 days.

		
	
	
		
	

		
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			© morganmckay

2 Comments

Hannah says:

July 18, 2025 at 3:29 pm

This is VERY good! My whole family loved it — even my 2.5 year old. I made with a side of shrimp and it was a hit.

1. morganmckay says:
  
  July 20, 2025 at 12:18 am
  
  So glad everyone loved it!! I bet it was delicious with Shirmp 🙂

Healthy Sesame Mango Noodle Salad

Tips for MAking Perfect Sesame Mango Noodle Salad

Sesame MAngo Noodle Salad Ingredients

The Steps