• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
LindySez | Recipes
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About/Contact
    • Recipes
    • Tips & Techniques
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Rice Noodle Salad with Mango Dressing

    Rice Noodle Salad with Mango Dressing

    Published: Oct 24, 2013 · Modified: Aug 12, 2021 by Linda Baker · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    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

    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. 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 ¼ 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 are often just a matter of pouring boiling water on them and 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

    Rice Noodle Salad with Mango Dressing

    Rice Noodle Salad with Mango Dressing

    LindySez
    A fresh salad with Asian flavors makes this Rice Noodle Salad with Mango Dressing a family favorite. Easy to prepare, and gluten-free
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 15 mins
      Total Time 15 mins
      Course Pasta, Salads
      Cuisine Thai
      Servings 4 servings
      Calories 292 kcal

      Ingredients
        

      • For the Dressing
      • 6 tablespoons rice vinegar
      • 1 tablespoon vegetable oil
      • ½ teaspoon toasted sesame seed oil if you don't have, use additional vegetable oil
      • 1 ½ teaspoons chopped fresh ginger
      • 1 jalapeño pepper with or without seeds (depends on how warm you want your dressing), chopped
      • ½ 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
      • ½ seedless cucumber cut in half lengthwise and thinly sliced
      • ½ 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)
      • ½ to 1 cup loosely pack cilantro leaves
      • ½ cup chopped roasted peanuts or cashews optional

      Instructions
       

      • 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.
      • Place the cooled noodles along with the other ingredients into a large bowl. Pour the dressing over. Toss until coated. Serve.

      Nutrition

      Serving: 1gSodium: 290mgFiber: 3gCalories: 292kcalPolyunsaturated Fat: 4gSaturated Fat: 1gFat: 5gProtein: 2gCarbohydrates: 60g
      Keyword mango salad dressing, rice noodle salad, salad with cellophane noodles, Thai style rice noodle salad
      Tried this recipe?Let us know how it was!

      Related

      « Chili Relleno Frittata
      Thai Style Chicken Patties »

      Reader Interactions

      Comments

      1. Poppy

        March 20, 2014 at 10:50 am

        Everything but the cucumber looks fantastic 😉

        Reply
        • LindySez

          March 20, 2014 at 11:26 am

          Try some thinly sliced raw zucchini if you don't like cucumber. You and Jo in UK have that in common. 😉

          Reply
      2. Jessica

        March 20, 2014 at 11:23 am

        This looks so amazing! I love anything with mango so this one will sure to be a Spring hit in my house!

        Reply
      3. Cher

        March 22, 2014 at 7:02 am

        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. Elle

        March 25, 2014 at 4:01 am

        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
        • LindySez

          March 25, 2014 at 3:32 pm

          Always thinking of you Elle 🙂

          Reply

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      Hi, I'm Lindy.

      I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

      More about me →

      Popular

      • The Best Hormel Chili No Beans Copycat Recipe
      • Slow Cooked Oven Baked Spaghetti Sauce
      • A Quick No Knead Crusty Rye Bread
      • Recipe for the Best Original Der Wienerschnitzel Chili Sauce
      • Easy Sweet Tart Homemade Applesauce
      • Just the Beginnings Chicken Soup
      • Hasenpfeffer (German Style Wine Braised Rabbit)
      • Red Wine Rosemary Risotto
      • Sauerbraten My Way
      • Sole with a Light Creamy Shrimp Sauce

      Footer

      ↑ back to top

      About

      • Privacy Policy
      • Disclaimer

      Newsletter

      • Sign Up! for emails and updates

      Contact

      • Contact

      Copyright © 2020 Lindy Sez