The tangy coconut lime dressing in this cool and colorful rice noodle salad by Clean Eating goes hand in hand with naturally sweet mango and red bell pepper. We recommend making ahead of time and adding a little lean protein for a fresh and healthy brown bag lunch.

Ingredients for servings


  • 2 ounces brown rice maifun noodles also known as brown rice vermicelli

  • 2.5 tablespoons coconut milk

  • 2.5 teaspoons fresh lime juice

  • 1.25 teaspoons safflower oil

  • 1 pinch sea salt

  • 0.5 medium mango peeled, pitted and thinly sliced into 2-inch lengths

  • 0.5 medium red bell pepper seeded and thinly sliced into 2-inch lengths

  • 0.5 small English cucumber seeded and thinly sliced into 2-inch lengths

  • 0.5 avocado peeled, pitted and chopped

  • 0.5 jalapeño chile pepper seeded and thinly sliced

  • 2 tablespoons fresh cilantro leaves roughly chopped

  • 1 tablespoon chopped raw unsalted cashews (toasted, if desired)


  • Prepare noodles according to package directions. Drain and rinse with cold water; set aside to dry.

  • Prepare dressing

    • In a small jar with a tight-fitting lid, combine coconut milk, lime juice, oil and salt; seal and shake well to combine. Divide among 2 small watertight storage containers.

  • In 2 large storage containers, divide half each of noodles, mango, bell pepper, cucumber, avocado, jalapeño, cilantro and cashews.

  • To serve, shake dressing well and top salad with dressing, then toss to coat.


For maximum freshness, chop avocado and cilantro no more than 12 hours before serving.

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