This light, Asian-inspired meal is a vibrant and refreshing summer salad with crunchy raw vegetables. Finely slicing vegetables is a test of good knife work, but you could also use a mandoline or spiralizer to do the job for you.
- Yield: 4 Servings
- Preparation Time: 20 Minutes
- 7 oz (200 g) dried Chinese bean thread noodles or thin rice noodles
- 1 large carrot, shaved using a vegetable peeler
- 4 in (10 cm) cucumber, halved lengthwise, seeded, and thinly sliced diagonally
- 4 scallions, white parts only, thinly sliced diagonally
- 1 mango, not too ripe, finely julienned
- handful of mint leaves, roughly chopped
- handful of cilantro, roughly chopped
For the Dressing
- 2 limes juice
- 2 tbsp white wine vinegar or rice wine vinegar
- 1 tsp sugar
- pinch of salt
How to Make It
- Put the noodles in a large bowl and cover with boiling water. Stir and separate the strands with a fork, then leave for 4 minutes, or according to the package instructions, until they are soft but still have a bite to them. Stir once or twice during cooking to keep the strands loose. Drain and refresh under cold water, then drain thoroughly.
- Meanwhile, assemble the rest of the salad ingredients in a bowl, leaving out a few herbs to serve. Pat the noodles completely dry with paper towels, then add them to the bowl.
- Whisk together the dressing ingredients and toss with the salad to coat. Serve, scattered with the reserved herbs.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.