Green Mango Salad with Sweet Potato Noodles

April 15, 2013
Author Notes

Tangy, tart, crips vegetables tossed with green mango. Fresh citrus scent with just a hint of sweetness and spice.
Great authenic Vietnamese Salad —Marisa R

  • Serves 4-6
  • 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
In This Recipe
  1. Bring a salted pot of water to a boil Drop in the noodles and turn off the heat. Stir to separate the noodles so they do not stick. Stirring occasionally to allow the noodles to completely soften approx. 5 min. Drain thoroughly so no water remains. Mix all of the vegetables, mango, sesame seed oil, and cilantro, season to taste. Set aside. In a small skillet toast the peanuts, shaking the pan over the burner to distribute the heat lightly browning the peanuts. Assembly: mix vegetables with noodles Dress with vinegrette, taste for salt seasoning and sprinkle with toasted peanuts.
  2. In a small pot combine all of the vinegrette ingredients together. Bring to a boil, stir to dissolve sugar and turn off heat. Leave on burner to blend flavours. Bring to room temperature and pour 2-4 tbsp of the vinegrette over salad. This can be stored for months in the refrigerator.

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