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
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
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