Rice Noodle Salad With Mango

Ingredients

• Rice noodles

  Dry

  6 oz or 170g

• Carrots

  Raw

  1 medium or 61g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• Mangos

  Raw

  1 fruit without refuse or 207g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Lime juice

  Raw

  2 tbsp or 30g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Peanuts

  All types, raw

  4 tbsp or 37g

Directions

1. Place the dry rice noodles in a heatproof bowl, cover with boiling water, and soak until tender, about 5 minutes. Drain well and transfer to a large mixing bowl.
2. Julienne the carrot and cucumber, thinly slice the scallions on a diagonal, peel and slice the mango, finely chop the cilantro stems (reserve leaves), and finely mince the chili.
3. In a small bowl, whisk together the lime juice and soy sauce to make the dressing. Taste and adjust as needed.
4. Add the carrot, cucumber, scallions, mango, cilantro (stems and leaves), and chili to the noodles. Pour over the dressing and toss gently until evenly coated.
5. Plate the salad and sprinkle with the crushed peanuts just before serving.