COOKING
Rice Noodle salad with PLENTY OF Herbs and FRESH Mango
I started making this salad almost twenty years ago when I was catering in Seattle to get myself through design school. There aren’t many sunny days in the Pacific Northwest, but this simple dish always seemed to brighten up even the gloomiest of days. Full of bright colors, tons of vegetables and a barely there cilantro vinaigrette, it’s the kind of salad that you can eat volumes of without feeling full or heavy (my favorite kind of meal !)
This is a vegan, gluten free recipe. It truly is the perfect balance of crunchy, chewy, fresh and zesty that will electrify your taste buds and bring a smile to your face.
Once you have mastered this basic recipe, go ahead and make it your own. If you want it a bit spicier, throw in chiles for heat. If you want to bulk it up, Napa cabbage will do the trick. Poached shrimp add a great touch of protein as will grilled tofu. And, one last option if you’re craving a bit of umami, substitute the Tamari for fish sauce.
Looking forward to your adventures with this one. Feel free to tag #MrCallDesigns on Instagram if you decide to make it!
RECIPE
Mr Call's Rice Noodle Salad with Plenty of Herbs and Fresh Mango
Ingredients
Instructions
- Cook Rice Noodles according to the package direction. Drain. Run under cold water and set them aside. Toss with a bit of oil to make sure they don't stick while you move on to the next step.
- In a small bowl whisk together the following ingredients: Grapeseed Oil, Lime Juice, Tamari, Serrano Chili, Maple Syrup, Ginger, Garlic and Salt. This will be your dressing.
- Julienne fruits and vegetables: Mango, Red Pepper, Jicama,
- Mince herbs: Cilantro, Mint, Basil.
- In a large bowl place your cooked Rice Noodles and add: sliced fruits and vegetables and minced herbs. Cover with dressing and mix thoroughly.
- To serve, top with roasted peanuts and sliced green onions.
Notes
Design Notes: If the color is looking a bit bleak, add a squirt of San Marzano tomato paste to the blender and give it a whisk. Should give it that punch! Remember, the best Olive Oil for this is cold pressed extra-virgin imported from Spain. My personal favorite is from Castillo De Canena. It's grassy and peppery and a luxurious golden color. The Sherry Vinegar I love to use is from Columella and has 30 years of age on it. It's sweet and thick and velvety to the palate. To serve this cold soup as a passed appetizer, use small five ounce clear cups. They just look like jewels on a tray and make life so much easier. All products available below via affiliate link:
Nutrition Facts
Calories
210.99Fat
9.81Sat. Fat
1.45Carbs
29.02Fiber
4.00Net carbs
25.02Sugar
16.04Protein
4.13Sodium
538.22Cholesterol
0.00Find this recipe on MyFitness Pal !