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Summer Thai Salad with Cellophane Noodles, Red Cabbage Mango & Tangy Dressing. Incredibly flavorful, easy to make and super healthy.

If you are a Thai food lover like me then this is recipe for you! However, to be exact, this recipe is only Thai inspired and not authentic Thai, because it’s my own creation. Nevertheless, the flavour is very close to traditional Thai food and if you try it, I am sure you will agree.

Although I am also using some Japanese elements, such as black sesame seeds and sesame oil. The reason for that is mainly because of many people have peanut allergies. Yet, if you like to add crushed peanuts and use peanut oil instead of sesame seed oil, then that’s perfectly fine. That will make this Summer Thai Salad actually more authentic.

Now, as far as shredding the cabbage, I would like to mention a Cabbage Shredder , that you can purchase on Amazon. I wrote about it in a grater detail in my previous recipe for a kale salad the GURU SALAD. Of course, you can just slice it with a knife, but trust me, it is a big difference. Well, at least, I personally prefer my cabbage sliced very finally, especially for salad like this.

And if you are wondering about the cellophane noodles, they are available in most supermarkets. They also called Mung Bean Vermicelli and you can get them on Amazon. They are one of my favorites and I made several recipes with them such as GREEN THAI CURRY. You can find the other recipes too if you like on my LUNCH & DINNER.

Well, I think addressed everything I feel that you may like to know. However, if you have any questions or suggestions, please let me know. Thank you for visiting!


Summer Thai Salad with Cellophane Noodles, Red Cabbage. Mango & Tangy Dressing
Vegan– Gluten Free – Refined Sugar Free – Peanut Free
Prep Time15 mins
Active Time20 mins
Total Time35 mins
Course: dinner, lunch, Salad
Cuisine: Asian, Thai, Vegan
Keyword: gluten free recipe, plant based recipe, refined sugar free, Thai food, vegan recipe
Yield: 4
Author: Lena Novak – Lena’s Vegan Living


  • Food processor, mandoline slicer, potato peeler


  • 2 rolls of cellophane noodles moong bean vermicelli
  • ¼ red cabbage
  • 4 carrots medium size
  • 2 mangos medium size
  • 1 cup baby arugula
  • 2 scallions diced
  • Few fresh mint leaves diced
  • 1 tsp black sesame seeds
  • 2 tsp sesame seed oil.
  • Juice from 1 lemon
  • Juice from 1 lime
  • ¼ cup of maple syrup
  • 1 tbsp sesame seed oil
  • 1 tbsp low sodium tamari
  • Garlic powder to taste
  • 1 tsp fresh ginger grated
  • ¼ of Nori sheet cut into small pieces about 1 tbsp
  • 1 tbsp chili sauce you may add more if you like, or you can skip
  • Himalayan pink salt to taste
  • Mix all thoroughly in a bowl or jar and use as much as need it. You may adjust the flavor accordingly to your taste.


  • Wash and slice the cabbage on mandoline slicer or with knife.
  • Wash and peal the carrots and shred in a food processor or manually.
  • Mix the carrot and cabbage in a bowl and set aside.
  • Peal your mangos preferably by using potato peeler and cut the sides of each fruit.
  • Finely slice the sides and set aside.
  • Prepare the noodles by following the instructions on the package.
  • Make sure you rinse them under cold water after they are done.
  • After they are fully drain, mix them with little bit of sesame seed oil.
  • Gradually start blending in the carrot and cabbage mixture, while also adding the dressing, mint and onion.
  • Add the arugula and mango on top and sprinkle with sesame seed.


This salad must be eaten right a way if mixed with noodles. Otherwise, the noodles will get mushy. Although, if the noodles are separate from the veggies, it will be fine up to 3 days.


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Shihab Almahdawi
Shihab Almahdawi
1 year ago

Lovely colors👌

Shihab Almahdawi
Shihab Almahdawi
1 year ago

Delish 🍽