Name: Mango zucchini salad
Prep time: 20 min
Yield: serves 4
Ingredients: 4 tsp tamari (for GF version) OR soy sauce; 100 g / 3.5 oz vermicelli rice noodles*; ½ cup cashews; 200 g / 7 oz mango; 2 small zucchinis; 10 radishes; 2 small spring onions, sliced thinly; 1 red chilli (de-seeded for a milder taste), sliced thinly; a handful of mint and / or coriander, chopped; ¼ cup / 60 ml lime juice; 2 tsp toasted sesame oil (for flavour); 4-5 tsp maple syrup, adjust to taste; 1 tbsp finely grated ginger, adjust to taste

Mango zucchini salad

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This mango zucchini salad is a perfect, low-effort way to use up and jazz up your zucchini bounty. It requires no cooking, it's filling, naturally vegan and gluten-free. Perfect warm weather food.

By: Lazycatkitchen (via Lazycatkitchen)

Last Updated: Mar 1, 2026

Prep: 20 mins

Cook: 0 mins

Yields: serves 4

Instructions

Prepare the vermicelli noodles according to the instructions on the packet. Mine required plunging them into boiled water for 2 minutes and then refreshing them under a cold tap. Set aside and let them cool down.
Heat up a small pan on a low-medium heat. Add the cashews and roast them, stirring or tossing them frequently, until they are browned on both sides. Take the nuts off the hot pan and set aside to cool, chop roughly.
Cut the peeled mango into same size pieces. Slice the zucchini and radishes very thinly using a sharp knife or a mandolin.