Fresh, vibrant and full of nourishing ingredients – this salad is a flavour-packed bowl of goodness! With juicy mango, creamy avocado, crunchy cashews and a zingy sesame-lime miso dressing, it’s the perfect balance of sweet, savoury and spicy.
Made with wholesome pantry staples and fresh produce, it’s a quick and delicious meal that’s ideal for warm days or light dinners.
makes: 2 | time: 20-25 mins
Salad Base Ingredients:
- 100g soba noodles (product)
- 1 ripe mango, peeled and sliced or cubed
- ½ ripe avocado, sliced or cubed
- ⅓ cup roasted cashews, roughly chopped (product)
- 1 small bunch fresh coriander (cilantro), chopped
- Optional: 1 cup shredded red cabbage or carrot for crunch and color
- Optional garnish: seaweed, toasted sesame seeds (black and white), lime wedges
Sesame-Lime, Crispy Chilli & Miso Dressing Ingredients:
- 1 tbsp white miso paste
- 1 tbsp toasted sesame oil
- 1 tbsp fresh lime juice (juice of ~½ lime)
- 1 tsp maple syrup or honey
- 1 tbsp crispy chilli oil
- 1 tsp rice vinegar (optional, for extra tang)
- 1–2 tbsp warm water to thin
Method
- Cook soba noodles according to package instructions (usually 4–5 minutes). Rinse under cold water to stop cooking and prevent sticking. Drain well.
- In a bowl, whisk together the miso, sesame oil, lime juice, maple syrup, crispy chilli oil, and rice vinegar. Add warm water, 1 tbsp at a time, until the dressing reaches a pourable consistency.
- In a large bowl, toss together soba noodles, mango, avocado, chopped coriander, and optional veggies. Pour over the dressing and gently mix to coat.
- Top with chopped cashews and a sprinkle of sesame seeds. Serve with lime wedges for extra brightness.
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