30-Minute Fresh Mango Daikon Glass Noodle Salad
A vibrant Vietnamese-inspired salad combining crisp daikon ribbons, sweet unripe mango, and tender rice vermicelli in a tangy tamari-lime dressing. Fresh herbs like mint, basil, and cilantro add aromatic brightness while toasted peanuts provide crunch. Perfect for hot weather dining or as a light lunch that feels both refreshing and satisfying. The mix of textures and the balance of sweet, salty, and acidic flavors make this version stand out from typical noodle salads.
Ingredients
- 1 tablespoon tamari
- 1 garlic clove, minced
- 1 tablespoon fresh lime juice
- 1 tablespoon rice vinegar
- 2 teaspoons cane sugar
- 1 unripe mango, peeled and thinly sliced
- 2 daikon, peeled into ribbons
- 1 carrot, peeled into ribbons
- 4 ounces rice vermicelli noodleskelp noodles1:1low-carbraw
no cooking required
- ¼ cup mint, chopped
- ¼ cup basil, chopped
- ½ cup cilantro, chopped
- ¼ cup microgreens
- ¼ cup peanuts, crushed, toasted
- ½ teaspoon sriracha, or to taste(optional)
- lime wedges, for serving
- sea salt
Instructions
- 1
Whisk together tamari, garlic, lime juice, rice vinegar, and sugar in a small bowl
- 2
Toss mango, daikon, and carrot in a large bowl with half the dressing
- 3
Chill the vegetable mixture for 15 minutes
- 4
Prepare rice noodles according to package instructions, drain and rinse with cold water
- 5
Add noodles to salad bowl with remaining dressing, mint, basil, and cilantro
- 6
Toss with salt to taste and top with microgreens, toasted peanuts, and sriracha
- 7
Serve with lime wedges
Tips
Use unripe mango for the best texture and subtle sweetness that won't overpower the other flavors.
Chill the dressed vegetables separately to help them retain crispness and absorb the dressing flavors.
Toast peanuts in a dry pan for 2-3 minutes until fragrant for maximum flavor impact.
Good to Know
Refrigerate for up to 2 days, but add herbs and peanuts just before serving.
Prepare dressing and slice vegetables up to 1 day ahead, assemble just before serving.
Serve immediately after assembling for best texture, or within 30 minutes.
Common Mistakes
Don't overdress the salad to avoid soggy noodles.
Use unripe mango to prevent the salad from becoming too sweet.
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
no cooking required
FAQ
Can I make this salad ahead of time?
You can prep the dressing and vegetables a day ahead, but assemble just before serving to maintain the best texture and prevent the noodles from becoming soggy.
What if I can't find unripe mango?
Green papaya works wonderfully as a substitute and is actually more traditional in Vietnamese salads. You can also use firm, slightly underripe regular mango.
How long will leftovers keep?
Store leftovers in the refrigerator for up to 2 days, though the texture is best when fresh. Add extra herbs and peanuts when reheating to refresh the flavors.