Rice noodle salad with mango, veggies, herbs and peanut dressing
Delight your taste buds with a vibrant rice noodle salad bursting with fresh mango, crisp veggies, aromatic herbs, and a zesty peanut dressing. A flavorful culinary experience awaits!
Ingredients:
- 1/4 cup tamari
- 1/4 cup rice wine vinegar (unseasoned)
- 4 teaspoons toasted sesame oil
- 1 to 2 cloves of garlic, peeled (depending how garlicky you want it to be)
- 1 teaspoon fine sea salt
- 1/2 cup smooth natural peanut butter
- 2 tablespoons maple syrup
- 1/4 cup water
- 1 lime, juiced
- 1 to 2 teaspoons sambal oelek (depending how spicy you want it to be)
- 225 grams rice vermicelli
- Salt
- Neutral-flavoured oil, for tossing with noodles
- 2 medium carrots, peeled and julienned
- 1 small mango, peeled and thinly sliced
- 2 Persian cucumbers (the small kind), thinly sliced in rounds
- 1 bell pepper, seeded and thinly sliced
- 3 scallions, trimmed and sliced
- 2 to 4 cups washed and dried fresh herbs (I like a mix of mint, Thai basil, and cilantro)
- 1 cup toasted salted peanuts, chopped
Instructions:
- For Making the Dressing:
- Combine all the ingredients in a blender and blend until a smooth mixture is formed. If you don't have a blender, you can use an immersion blender in a measuring cup. Any extra dressing can be stored in the refrigerator for up to 5 days.
- Preparing the Salad:
- Follow the instructions on the package to cook the vermicelli. Once it's cooked, drain and rinse it with cold water. Then, place it in a serving bowl and mix it with a little oil to prevent the noodles from sticking together.
- Arrange the mango, pepper, cucumber, carrot, scallion, herbs, and peanuts on top of the noodles.
- The salad is best served cold with the peanut dressing on the side.
Summary:
- Calories: 3336 kcal
- Fat: 185 g
- Protein: 98 g
- Carbs: 358 g
- Potassium: 4488 mg
- Magnesium: 724 mg