Mango Veggie Noodle Bowls with Creamy Ginger Dressing | GI 365GI 365

Mango Veggie Noodle Bowls with Creamy Ginger Dressing

Mango Veggie Noodle Bowls with Creamy Ginger Dressing | GI 365

This creamy ginger dressing is really addictive – I’m putting it on everything! It actually gives you a reason to love vegetables – it’s that good! I’ve had the recipe for years, but it was lost in the shuffle of the last 5 moves we’ve made. I’ve starting going through our boxes and organizing lately, when I found this recipe I was so excited to start making my old favorite again!

This dressing recipe was given to me by a friend a number of years ago, and I’ve been altering it to make it easier and healthier now that I no longer eat some of those foods (keeping with the times and all). I’ve eliminated all the processed ingredients and subbed them for whole foods. It’s reminiscent of peanut sauce – but more piquant with a bite from the ginger and saltiness from the soy sauce. It’s fresher and lighter than heavy nut based dressings because you blend celery into the base which creates a light creamy dressing! Even though celery isn’t my favorite flavor, you don’t taste it in the dressing and I love the texture!

Mango Veggie Noodle Bowls with Creamy Ginger Dressing | GI 365 Mango Veggie Noodle Bowls with Creamy Ginger Dressing | GI 365 Mango Veggie Noodle Bowls with Creamy Ginger Dressing | GI 365 Mango Veggie Noodle Bowls with Creamy Ginger Dressing | GI 365

Roasted tahini (sesame seed paste) is the key ingredient that gives the dressing a nutty undertone. For the ginger, celery, and shallot – it’s not necessary to chop them finely if you have a high powered blender. Just give them a rough chop and let the blender do the rest!

Mango Veggie Noodle Bowls with Creamy Ginger Dressing | GI 365 Mango Veggie Noodle Bowls with Creamy Ginger Dressing | GI 365

The ginger, celery, and shallot are blended together with the oil to make a creamy base, and the soy sauce is added in the end. This extra step is necessary to achieve the super creamy texture.

Mango Veggie Noodle Bowls with Creamy Ginger Dressing | GI 365 Mango Veggie Noodle Bowls with Creamy Ginger Dressing | GI 365 Mango Veggie Noodle Bowls with Creamy Ginger Dressing | GI 365 Mango Veggie Noodle Bowls with Creamy Ginger Dressing | GI 365

For the vegetable noodles, you can use a spiralizer if you have one or a julienne peeler like the one in the top 2 pictures. For more info about how to make zucchini noodles you can read my vegetable noodle post . For the cucumber noodles, use the peeler to cut noodles from 1 side until you run into the seeds and it won’t form noodles anymore, then start peeling from the other side until you’ve worked your way around the cucumber and only the core of seeds is left, (I just snacked on the leftover cucumber). For the bell pepper and mango, cut them into strips as thinly as possible to mimic noodles (or if you’re in a hurry, cut them into small cubes).

Mango Veggie Noodle Bowls with Creamy Ginger Dressing | GI 365 Mango Veggie Noodle Bowls with Creamy Ginger Dressing | GI 365 Mango Veggie Noodle Bowls with Creamy Ginger Dressing | GI 365

Serve the veggie mango noodles with lots of nutty ginger dressing! Only dress the noodles when you’re ready to eat, the veggies will shed water as they sit in the dressing which makes for less flavor punch. The noodles will keep separate from the dressing for 1 day, after that the mango starts to turn brown. The dressing however keeps for more than a week. I make a double batch and put the leftover dressing in a quart sized mason jar for deliciousness all week long!

5.0 from 1 reviews
Mango Veggie Noodle Bowls with Creamy Ginger Dressing
 
Prep time
Total time
 
Author:
Serves: 2 for dinner more as a side
Ingredients
Creamy Ginger Dressing:
  • ½ cup avocado oil
  • 3 Tablespoons peeled & roughly chopped fresh ginger
  • ¼ cup roughly chopped shallot or mild sweet onion
  • 1 Tablespoon maple syrup
  • 2 Tablespoons roasted Tahini paste
  • ½ cup roughly chopped celery, (weighing 2.5 ounces)
  • ¼ cup organic soy sauce or coconut aminos
  • ¼ cup rice wine vinegar
Noodles:
  • 2 small zucchini (weighing 12 ounces total)
  • 1 - 11 ounce cucumber
  • 1 - 7 ounce bell pepper
  • 2 mangos (weighing 1 pound total)
Instructions
  1. To make the ginger dressing, place the avocado oil, ginger, shallot, maple syrup, tahini paste, and celery in a blender and blend until smooth.
  2. Add the soy sauce and rice vinegar and blend increasing the speed to medium to thoroughly combine.
  3. For the zucchini noodles, cut off both ends and use the julienne peeler dragging it from the top to the bottom to create noodles.
  4. For the cucumber noodles, cut off both ends and peel from the top to the bottom to create noodles until you reach the seeds. Then turn the cucumber over and peel from the other side until you work your way around the entire cucumber and only the seeds remain. Set aside the seed core for another use (snacking).
  5. Remover the core from the bell pepper and cut it into thin strips.
  6. Peel the mangos and cut the fruit away from the pit. Then cut the mango into thin strips.
  7. Combine the prepared zucchini, cucumber, bell pepper, and mango together in a bowl. Serve the noodles with the ginger dressing.
  8. There may be leftover dressing depending on how much dressing you prefer on your noodles - refrigerate any leftovers for up to a week.


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8 Responses to “Mango Veggie Noodle Bowls with Creamy Ginger Dressing”

  1. Mike@TheIronYou April 24, 2014 7:34 am #

    I’m so gonna copy that creamy ginger dressing of yours (and, of course, I’m going to give you full credit!) I have already in mind at least three dishes that could benefit from it.

    BTW, great idea combining mango with veggie noodles: sweet + savory, something I do like quite a bit!

    • Kari April 24, 2014 9:31 am #

      By all means! This dressing is way too good not to share with everyone! I’ve been putting it on all kinds of creations over the last 2 weeks!

  2. Christine April 26, 2014 7:45 pm #

    This was so good!

    • Kari April 28, 2014 10:23 am #

      So glad you liked it! It’s definitely a new favorite around here!

  3. Amber April 27, 2014 9:11 pm #

    Just made this. Very enjoyable! That dressing is great, I never would have thought to use celery in a creamy dressing like this. I threw in some chopped up cilantro with the noodles and spiralized some carrots instead of cucumber (I didn’t have any). Thanks!!

    • Kari April 28, 2014 10:20 am #

      I’ve started adding cilantro too – it’s so yummy! I need to get a spiralizer asap so I can use harder veggies for noodles. Glad you enjoyed it!

  4. Jessica May 7, 2014 7:20 pm #

    This looks so good and I can’t wait to make it, but do you have a substitution for avocado oil?

    • Kari May 9, 2014 9:32 am #

      You could use olive oil instead, it will just have a stronger flavor. I like to use avocado oil when I’m looking for a mild, buttery flavor, but you can use any oil that you like with the lightest flavor.

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