Gluten Free Thai Mango Noodle Salad
This vibrant noodle salad is a full-on flavor party — sweet ripe mango, crunchy purple cabbage, crisp bell pepper, and cool rice noodles all tossed in a punchy dressing of tamari, fresh lime juice, toasted sesame oil, and ginger. The key swap that makes this work without gluten is tamari in place of regular soy sauce, which delivers that same deep, savory depth you expect from a Thai-inspired dish. Rice noodles are naturally wheat-free, so the base of this salad is already in your corner — no specialty substitutions required. The dressing gets whisked together in minutes and soaks into the noodles as they rest, meaning every bite is loaded with flavor rather than just coated on the surface. Fresh cilantro and mint lift the whole bowl, while chopped roasted peanuts add a satisfying crunch that ties everything together. It serves four and comes together without any cooking beyond boiling the noodles, making it a genuinely easy weeknight dinner or a make-ahead lunch that holds up beautifully.
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Learn more →Ingredients
4 servings
For the salad
- 8 oz gluten free rice noodles (thin or medium width)
- 2 ripe mangoes, peeled and julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cups shredded purple cabbage
- 1 large carrot, peeled and julienned or grated
- 4 green onions (green tops only), thinly sliced
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves
- ⅓ cup roasted salted peanuts, roughly chopped
For the dressing
- 3 tbsp tamari
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, finely grated
- ½ tsp red pepper flakes
For serving
- 1 tbsp sesame seeds (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Bring a large pot of water to a boil. Add the rice noodles and cook according to the package directions until tender but still slightly firm, about 4–6 minutes. Drain in a colander, rinse under cold running water until completely cool, and shake off excess water. Transfer to a large mixing bowl.
- 2
In a small bowl, whisk together the tamari, lime juice, honey, toasted sesame oil, rice vinegar, grated ginger, and red pepper flakes until the honey is fully dissolved and the dressing is smooth.
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