Green mango salad with sweet potato noodles
Discover the vibrant flavors of this refreshing green mango salad with spiralized sweet potato noodles. A perfect combination of tangy, sweet, and savory notes. Perfect for a light and healthy meal.
Ingredients:
- 1 green unripe mango, peeled, cut and julienned
- 1/2 green or red pepper, seeded, julienned
- 1/2 cup cherry tomatoes, cut in half
- 4" piece of english cucumber, skin on, washed, julienned
- 1/2 kohlrabi, peeled, julienned
- 1 carrot, peeled, ends cut, julienned
- 1/2 pkg enooki mushrooms, root ends cut off, strands separated
- 1-2 teaspoons toasted sesame seed oil
- 2-3 tablespoons chopped cilantro
- 200 gr. pkg sweet potato cellophane noodles
- 1/4 cup salted peanuts
- 6 radish, ends cut, washed and sliced
- Vinegrette
- 1 cup water
- 1/2 cup white vinegar or rice vinegar
- 1 tablespoon sugar
- 3-4 kefir lime leaves, found in an Asian grocery store in produce section
- 2 cloves of garlic, peeled, chopped
- 2"-3" piece of ginger, peeled, slivered
- 1-3 teaspoons sriracha sauce (Asian Hot Sauce) to your taste
- 1 tablespoon sugar
Instructions:
- Boil water with salt in a pot. Add the noodles and switch off the stove. Stir the noodles to prevent them from sticking together. Stir occasionally for approximately 5 minutes until the noodles are fully softened. Drain well to remove any excess water. Combine vegetables, mango, sesame seed oil, and cilantro, and season according to taste. Keep aside. Toast the peanuts in a small skillet by moving the pan over the heat until lightly browned. Assemble the dish by mixing vegetables with noodles. Dress with vinaigrette, adjust salt seasoning, and sprinkle with toasted peanuts.
- Combine all vinaigrette ingredients in a small pot. Bring to a boil, stir to dissolve the sugar, and turn off the heat. Let the flavors blend by leaving it on the warm burner. Allow it to cool to room temperature and drizzle 2-4 tablespoons of the vinaigrette over the salad. This vinaigrette can be stored in the refrigerator for several months.
Summary:
- Calories: 1483 kcal
- Fat: 28 g
- Protein: 21 g
- Carbs: 297 g
- Potassium: 2576 mg
- Magnesium: 215 mg