I’ve made some version of this soba noodle and mango salad for the past few summers and, without fail, people go nuts over it. Full of thai flavors like lime, peanuts and a profusion of herbs, it’s really the crunchy coconut throughout the salad that takes it over the top and makes people stop and say, “whoa.” Sometimes we’ll grill a steak and slice it up before tossing into the salad; other times (like here), we keep it vegetarian and light, with creamy avocado adding just a touch of richness. This dressing is one of my favorites that I put on lots of Asian-y salads, and also use as a marinade for chicken thighs and flank steak, so make extra and keep it in a mason jar in the fridge! And I should also mention that the ingredients here are largely inspired by the steak and noodle salad at Bartlett’s here ...read the rest of the story here
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