Rice Noodle Salad with Mango and Snow Peas

By • October 23, 2010 • 0 Comments



Author Notes: 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.Flotch

Serves 2 as a meal

For the dressing:

  • 1 tablespoon fish sauce
  • 2 tablespoons honey or agave syrup
  • 1 1/2 limes, juiced
  • pinches 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 tablespoons fresh coriander, chopped finely
  • 1/2 cup cashew nuts or peanuts, chopped finely
  • salt and pepper to taste
  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.
  2. Cook the rice noodles according to packet instructions. Drain and set aside.
  3. Blanch the snow peas in salted boiling water for about three minutes. It should remain crunchy and have a vibrant green colour.
  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.
  5. Serve in individual plates or bowls garnished with toasted nuts.

Tags: appetizer, travels well, Vegetarian

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