Mango-Cucumber Rice Noodle Salad
Make this salad your own! Omit or add as you like-- even try the vinaigrette on fresh, local honeydew melon garnished with toasted peanuts. Amazing!
1 pkg. Thin rice noodles
2 tsp. chilli garlic paste (also known sambal oelik)
Juice of 2 large limes
1 tbsp. white sugar
2 tbsp. fish sauce
1 mango, peeled and julienned (ideally not too ripe)
1 English cucumber seeds removed and cut on a bias
3-4 sprigs of mint leaves, finely sliced
3-4 sprigs of coriander (cilantro), including steps, finely chopped
- Toast peanuts either in a dry frying pan and toast for a few minutes until fragrant or in the oven on a baking sheet (375- 400) for 3-4 minutes. Let cool before chopping.
- Soak rice noodles in hot water for 10 minutes (if necessary), then drop into boiling water until just cooked. Check for directions on the package. Drain and rinse with cold water for a couple of minutes. Set aside until ready to toss with remaining ingredients.
- Whisk together dressing ingredients in a large bowl (chilli paste, lime juice, sugar and fish sauce) until sugar is dissolved.
- Thinly slice mango & cucumber and finely chop herbs. Stir in with the dressing along with the peanuts and rice noodles. Enjoy!