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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
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    Prep Time 15 mins
    Total Time 15 mins
    Course Pasta, Salads
    Cuisine Thai
    Servings 4 servings
    Calories 292 kcal


    • 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


    • 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.


    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
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