Rice Noodle Salad with Mango and Snow Peas
Flotch
- Serves
- 2 as a meal
This salad was borne out of an attempt to include more fruit and veggies into my diet. It's extremely easy to put together and has a beautiful contrast of textures with the crunchy snow peas and the soft mango. This recipe uses cashew nuts for extra texture but I suspect peanuts would actually be a more flavourful addition.
Ingredients
For the dressing:
- 1 tablespoon fish sauce
- 2 tablespoon honey or agave syrup
- 1 1/2 limes, juiced
- pinch of dried chilli flakes
- salt and pepper to taste
For the salad:
- 150g rice noodles
- 1 cup snow peas, sliced finely
- 2 mangoes, julienned finely
- 1 tablespoon fresh mint, chopped finely
- 2 tablespoon fresh coriander, chopped finely
- 1/2 cup cashew nuts or peanuts, chopped finely
- salt and pepper to taste
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Directions
Instructions
- Step 1
Combine the dressing ingredients together and mix well. Season to taste. The fish sauce is salty so don't add too much salt. Cover and store in the refrigerator.
- Step 2
Cook the rice noodles according to packet instructions. Drain and set aside.
- Step 3
Blanch the snow peas in salted boiling water for about three minutes. It should remain crunchy and have a vibrant green colour.
- Step 4
Combine all the salad ingredients together, except nuts. Pour over the dressing and toss gently. Taste a bit and adjust seasoning. Cover and refrigerate for at least half an hour.
- Step 5
Serve in individual plates or bowls garnished with toasted nuts.