Rice Noodle Salad With Mint Mango Cashews Food

MANGO THAI NOODLE SALAD WITH SESAME GINGER DRESSING

Mango Thai Noodle Salad with Sesame Ginger Dressing image

This Thai noodle salad is full of sweet mangos, snow peas, red pepper, loads of fresh herbs, and the most delicious creamy sesame ginger dressing. It's a cold pasta salad that keeps well for quick lunches or to take on a picnic. You'll love it!

Provided by Kristen Stevens

Categories Salad

Time 17m

Number Of Ingredients 13

Ingredients

8 ounces rice noodles
2 yellow mangos (or 1 globe mango, diced)
1 red pepper (thinly sliced)
2 cups snow peas (cut into bite-sized pieces)
2 cups cabbage (thinly sliced)
¼ cup EACH: chopped cilantro, mint, and Thai basil (see notes)
¼ cup cashews or peanuts (we love wasabi or spicy cashews)
¼ cup cooking oil
3 tablespoons EACH: sesame oil, rice wine vinegar, and soy sauce (gluten-free, if needed)
2 tablespoons EACH: tahini and honey (can sub maple syrup)
1 tablespoon finely minced ginger
2 cloves garlic (minced)
½ teaspoon salt

Steps:

Cook the rice noodles according to the package directions. (see notes) Once cooked, drain them in a colander then cool them under cold tap water. Set them aside to drain completely.
In a small bowl, whisk the dressing ingredients.
Place the cooked rice noodles and all the remaining ingredients into a large salad bowl. Pour the dressing over the top and toss until the noodles are well coated and everything is mixed together.

Nutrition Facts : ServingSize 1 cup, Calories 329 kcal, Sugar 14 g, Sodium 582 mg, Fat 16 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 42 g, Fiber 3 g, Protein 5 g, UnsaturatedFat 13 g

RICE NOODLE SALAD

Rice Noodle Salad image

You can use Southeast Asian rice sticks or Chinese cellophane noodles (made from bean starch) for this Thai salad. It makes a satisfying lunch, or serve it as a starter or side dish (it will serve up to 6 as a side).

Provided by Martha Rose Shulman

Time 30m

Yield Serves 4

Number Of Ingredients 13

Ingredients

1/4 cup fresh lime juice
2 tablespoons Thai fish sauce or 1 tablespoon soy sauce
1 teaspoon sugar
2 to 3 teaspoons finely minced ginger (to taste)
1/2 teaspoon red pepper flakes, or a pinch of cayenne
2 tablespoons Chinese sesame oil
2 tablespoons canola oil
3 ounces dried rice noodles (rice sticks) or cellophane noodles
1/2 small Napa cabbage or 1 romaine heart
3 scallions, cleaned and thinly sliced on the diagonal (optional)
1 cup coarsely chopped cilantro
1 medium carrot, grated or cut in fine julienne
Lettuce leaves for the bowl or platter

Steps:

Mix together the dressing ingredients. Taste and adjust seasonings. Place the rice or cellophane noodles in a bowl and cover with warm water. Soak for 20 minutes, and drain.
Bring a large pot of water to a boil and add the noodles. Cook about 1 minute, or until tender. Drain well and coarsely chop using scissors. Toss with all but 2 tablespoons of the dressing.
If using Napa cabbage, cut the halved cabbage in half again, cut out the core, then slice crosswise into thin strips. If using romaine, cut in half, then slice crosswise into thin strips. Toss with the noodles, along with the scallions, cilantro, and carrot.
Line a platter or bowl with lettuce leaves and pile on the salad. Spoon on the remaining dressing, and serve.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 723 milligrams, Sugar 2 grams, TransFat 0 grams

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