Mango Noodle Salad

Mango Noodle Salad is a vibrant and refreshing Thai-inspired dish that combines the sweetness of ripe mango with the crunch of fresh vegetables and the satisfying texture of noodles. This dairy-free salad is perfect for a light lunch or as a side dish at dinner, bursting with flavors that awaken the senses.

Ingredients

• Rice noodles - 100 grams
• Ripe mango - 1 medium, peeled and diced
• Cucumber - 1 small, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1 small, thinly sliced
• Fresh cilantro - 2 tablespoons, chopped
• Peanuts - 30 grams, crushed
• Lime juice - 2 tablespoons
• Soy sauce - 1 tablespoon (or tamari for gluten-free)
• Sesame oil - 1 tablespoon
• Chili flakes - 1/2 teaspoon (optional)
• Salt - to taste

Steps

1. Cook the rice noodles according to package instructions, usually by boiling in water for about 5-7 minutes until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a large mixing bowl, combine the diced mango, julienned cucumber, carrot, and red bell pepper.
3. Add the cooked and cooled rice noodles to the bowl with the vegetables.
4. In a small bowl, whisk together the lime juice, soy sauce, sesame oil, and chili flakes (if using).
5. Pour the dressing over the noodle and vegetable mixture and toss gently to combine, ensuring everything is evenly coated.
6. Add the chopped cilantro and crushed peanuts to the salad, mixing lightly.
7. Taste and adjust seasoning with salt as needed.
8. Serve immediately or chill for a short time before serving for a refreshing experience.

Nutrition

• Calories: 370
• Protein: 8 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 10 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins A and C from mango and vegetables, supporting immune function.
• High in fiber, aiding in digestion and promoting a feeling of fullness.

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