½teaspoontoasted sesame seed oilif you don't have, use additional vegetable oil
1 ½teaspoonschopped fresh ginger
1jalapeño pepperwith or without seeds (depends on how warm you want your dressing), chopped
½of a fresh mangoor the equivalent frozen mango, thawed
Salt and freshly ground pepperto taste
For the Salad
8ouncesricecellophane noodles, prepared according to package directions, drained, then run under cold water until cool
½seedless cucumbercut in half lengthwise and thinly sliced
½ to 1cupthinly sliced green onions
1large carrotpeeled and grated on the large side of a box grater (or you could use the peeler and just peel thin slices)
½ to 1cuploosely pack cilantro leaves
½cupchopped roasted peanuts or cashewsoptional
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.