Noodle Salad With Mango And Gingered Cucumber Food

CUCUMBER-MANGO SALAD

Cucumber-Mango Salad image

A sweet and tangy Caribbean summer fruit salad.

Provided by stronglive1

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound cucumbers, ends trimmed
1 ½ pounds mangos - peeled, pitted, and cut into 1-inch cubes
½ teaspoon rice vinegar
2 teaspoons sesame seeds
1 teaspoon agave nectar

Steps:

Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

Nutrition Facts : Calories 141.4 calories, Carbohydrate 34.8 g, Fat 1.3 g, Fiber 3.9 g, Protein 1.9 g, SaturatedFat 0.3 g, Sodium 5.8 mg, Sugar 28.3 g

NOODLE SALAD WITH MANGO AND GINGERED CUCUMBER

Noodle Salad with Mango and Gingered Cucumber image

Categories Fruit Ginger Pasta Side Low Fat Vegetarian Quick & Easy Mango Cucumber Summer Healthy Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

For vinaigrette
6 tablespoons seasoned rice vinegar
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons chopped peeled fresh ginger
1 teaspoon minced fresh jalapeño chile, including seeds, or to taste
1 garlic clove, chopped
For noodles
8 ounces bean thread (cellophane) noodles
1 English cucumber, halved lengthwise and thinly sliced diagonally
1 bunch scallions, thinly sliced diagonally (1 cup)
1 firm-ripe mango, peeled, pitted, and thinly sliced
2 thin carrots, very thinly sliced diagonally
1 cup fresh cilantro sprigs

Steps:

Make vinaigrette:
Blend all vinaigrette ingredients in a blender until smooth.
Make noodles:
Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with scissors.
Cook noodles in a 4-quart pot of boiling salted water , stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again well, then spread out on paper towels and blot excess liquid.
Toss noodles with dressing in a bowl. Add cucumber, scallions, mango, and carrots and gently toss until just combined. Serve topped with cilantro sprigs.

SOBA NOODLE SALAD WITH CUCUMBER AND MANGO

Soba Noodle Salad with Cucumber and Mango image

Categories Salad Fruit Pasta Vegetable Appetizer Super Bowl Mango Cucumber Winter Party Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 15

Ingredients

3/4 cup rice vinegar
1/4 cup sugar
3/4 teaspoon salt
3 large garlic cloves, chopped
1 red jalapeño or serrano chile, seeded, chopped
3 tablespoons fresh lime juice
1 tablespoon oriental sesame oil
1 1/2 teaspoons grated lime peel
12 ounces green soba or chuka soba (Japanese-style) noodles
1 large English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 large ripe mango, peeled, halved, pitted, thinly sliced crosswise
1 cup chopped fresh basil
1 cup chopped fresh mint
1 cup chopped toasted salted peanuts
Lime wedges

Steps:

Warm vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil, and lime peel.
Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Rinse under cold water; drain again. Transfer noodles to dish-towel-lined platter to drain. Transfer noodles to large bowl. Add dressing and toss to coat. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Add cucumber, mango, basil, and mint to noodles and toss gently. Arrange salad on platter. Sprinkle with chopped peanuts. Garnish with lime wedges. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

JAPANESE NOODLE AND CUCUMBER SALAD

Japanese Noodle and Cucumber Salad image

Make and share this Japanese Noodle and Cucumber Salad recipe from Food.com.

Provided by _Pixie_

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

6 ounces dry vermicelli or 6 ounces bean thread noodles
6 tablespoons rice wine vinegar
4 teaspoons sugar
2 teaspoons soy sauce
1 teaspoon salt
1 medium cucumber, chilled
1 tablespoon thinly sliced green onion
1 1/2 teaspoons sesame seeds

Steps:

Cook the noodles in boiling water until barely tender.
Rince immediately with cold water until cool, drain thoroughly and put in a medium bowl.
Mix vinegar, sugar, soy sauce, and salt and pour over the noodles.
Stir well.
Cover bowl with plastic wrap and chill noodles in refrigerator until cold.
Peel and seed the cucumber.
Cut into quarters lengthwise, then into thin sticks.
Divide the noodles on four salad plates, sprinkle evenly with cucumber pieces, green onion and sesame seeds.

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