Rice Noodle Salad with Mango Dressing

Cuisine:
Course:
Skill Level:

Servings : Prep Time : Cook Time : Ready In :

Rice Noodle Salad with Mango Dressing

A fresh salad with Asian flavors makes this Rice Noodle Salad with Mango Dressing a family favorite. Easy to prepare, and gluten-free

.

Rice Noodle Salad with Mango Dressing

Ingredients

  • For the Dressing

    6 tablespoons rice vinegar
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon toasted sesame seed oil (if you don't have, use additional vegetable oil)
  • 1 1/2 teaspoons chopped fresh ginger
  • 1 jalapeño pepper, with or without seeds (depends on how warm you want your dressing), chopped
  • 1/2 of a fresh mango (or the equivalent frozen mango,thawed)
  • Salt and freshly ground pepper, to taste
  • For the Salad

    8 ounces rice (cellophane) noodles, prepared according to package directions, drained, then run under cold water until cool
  • 1/2 seedless cucumber, cut in half lengthwise and thinly sliced
  • 1/2 to 1 cup thinly sliced green onions
  • 1 large carrot, peeled and grated on the large side of a box grater (or you could use the peeler and just peel thin slices)
  • 1/2 to 1 cup loosely pack cilantro leaves
  • 1/2 cup chopped roasted peanuts or cashews, optional

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.

 

The making of Rice Noodle Salad with Mango Dressing

A printer-friendly recipe card can be found at the bottom of this post
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.  This light and refreshing salad is made with cellophane noodles, crunchy cucumber, colorful carrots, and dressed with a fresh mango dressing, it went perfectly with my Thai Chicken Patties.

How to cook the noodles

Cellophane noodles come in varying widths.  For this recipe, I used noodles that are about 1/4 inch wide, which are 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

Rice Noodle Salad with Mango Dressing served with Thai Style Chicken Patties

Yield: 4 servings

Rice Noodle Salad with Mango Dressing

Rice Noodle Salad with Mango Dressing

A fresh salad with Asian flavors makes this Rice Noodle Salad with Mango Dressing a family favorite. Easy to prepare, and gluten-free

    Prep Time 15 minutes
    Total Time 15 minutes

    Ingredients

    • For the Dressing
    • 6 tablespoons rice vinegar
    • 1 tablespoon vegetable oil
    • 1/2 teaspoon toasted sesame seed oil (if you don't have, use additional vegetable oil)
    • 1 1/2 teaspoons chopped fresh ginger
    • 1 jalapeño pepper, with or without seeds (depends on how warm you want your dressing), chopped
    • 1/2 of a fresh mango (or the equivalent frozen mango, thawed)
    • Salt and freshly ground pepper, to taste
    • For the Salad
    • 8 ounces rice (cellophane) noodles, prepared according to package directions, drained, then run under cold water until cool
    • 1/2 seedless cucumber, cut in half lengthwise and thinly sliced
    • 1/2 to 1 cup thinly sliced green onions
    • 1 large carrot, peeled and grated on the large side of a box grater (or you could use the peeler and just peel thin slices)
    • 1/2 to 1 cup loosely pack cilantro leaves
    • 1/2 cup chopped roasted peanuts or cashews, optional

    Instructions

    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.

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 292Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 290mgCarbohydrates: 60gFiber: 3gProtein: 2g

    Nutritioal values may not be 100% accurate


    You Might Also Enjoy...


    Recipe Comments

    1. posted by Poppy on March 20, 2014

      Everything but the cucumber looks fantastic 😉

        Reply
      • 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. 😉

          Reply
    2. 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!

        Reply
    3. 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!

        Reply
    4. 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.

        Reply
      • posted by LindySez on March 25, 2014

        Always thinking of you Elle 🙂

          Reply

    Post A Comment


    Average Member Rating:

    Average Member Rating

      (5 / 5)

    5 5 3
    Rate this recipe

    3 people rated this recipe

    Nutritional Info

    This information is per serving.
    • Calories
      292
    • Fat
      5g (1g Sat, 3g Mono, 2g Poly)
    • Protein
      2g
    • Carbohydrates
      60g
    • Dietary Fiber
      3g
    • Cholesterol
      0mg
    • Sodium
      290mg
    • Nutritional information is provided as a guideline only and may not be 100% accurate

    Site developed especially for LindySez by Chris Geirman