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The making of Rice Noodle Salad with Mango Dressing
This fresh Rice Noodle Salad with Mango Dressing is modified from a recipe found in The Best of Gourmet 2003 cookbook. Made with cellophane noodles, crunchy cucumber, colorful carrots, and dressed with a fresh mango dressing, it went perfectly with my Thai Chicken Patties.
Light and refreshing.
How to cook the noodles
Cellophane noodles come in varying widths. For this recipe, I used noodles that are about 1/4 inch wide, also known as pad thai noodles. You can easily find them in Asian markets, but many supermarkets carry them as well. Made from rice, they are also gluten-free.
Cooking methods will depend on the noodle. Instructions for cooking thin noodles is often just a matter of pouring boiling water on them an allowing them to sit for 15 minutes or so. Some package instructions will tell you to boil them for 3 – 5 minutes, so do look at your package instructions and cook the noodles according to them.
My noodles were cooked in boiling water for 4 minutes. But that’s my noodle. You cook yours your noodle’s way.
Mango Incorporation
The original recipe had the mango cut into thin strips and added to the salad. My mango was having none of that. It was ripe and was not going to go nicely into thin strips. I probably could have cubed it, but then it would not have been so texturally nice with the other thinly sliced ingredients, so I decided to blend it into the dressing. This not only helped what was a rather thin dressing get some creaminess, but the flavor of the mango was subtle throughout the salad. Same taste, but easier. I like that.
Aw nuts
I also added some chopped nuts to the salad. Whenever I have noodle salads, especially when they have Asian flavors, I like nuts. So use either toasted peanuts or cashews. Or, don’t add them at all. Totally up to you in the nut department. Cause sometimes you feel like a nut, sometimes you don’t.
Rice Noodle Salad with Mango Dressing
Ingredients
For the Dressing
6 tablespoons rice vinegarFor the Salad
8 ounces rice (cellophane) noodles, prepared according to package directions, drained, then run under cold water until cool
Method
Step 1
Prepare the Dressing
In a blender or food processor, combine all the ingredients. Blend until smooth. Taste and add salt and pepper as needed. Set-aside.Step 2
Place the cooled noodles along with the other ingredients into a large bowl. Pour the dressing over. Toss until coated. Serve.
Rice Noodle Salad with Mango Dressing served with Thai Style Chicken Patties
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Recipe Comments
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Nutritional Info
This information is per serving.
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Calories292
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Fat5g (1g Sat, 3g Mono, 2g Poly)
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Protein2g
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Carbohydrates60g
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Dietary Fiber3g
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Cholesterol0mg
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Sodium290mg
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Nutritional information is provided as a guideline only and may not be 100% accurate
posted by Poppy on March 20, 2014
Everything but the cucumber looks fantastic 😉
posted by LindySez on March 20, 2014
Try some thinly sliced raw zucchini if you don’t like cucumber. You and Jo in UK have that in common. 😉
posted by Jessica on March 20, 2014
This looks so amazing! I love anything with mango so this one will sure to be a Spring hit in my house!
posted by Cher on March 22, 2014
The dish looks fantastic and I’m sure it tastes even better than it looks!! Can’t wait to try it- especially the mango dressing!
posted by Elle on March 25, 2014
Yay, GF. What a fabulous looking dish, if it tastes as good as it looks it’s going onto our regular dinner fare Linda.
posted by LindySez on March 25, 2014
Always thinking of you Elle 🙂