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
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Ingredients
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1
green unripe mango, peeled, cut and julienned
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1/2
green or red pepper, seeded, julienned
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1/2 cup
cherry tomatoes, cut in half
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4"
piece of english cucumber, skin on, washed, julienned
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1/2
kohlrabi, peeled, julienned
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1
carrot, peeled, ends cut, julienned
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1/2
pkg enooki mushrooms, root ends cut off, strands separated
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1-2 teaspoons
toasted sesame seed oil
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2-3 tablespoons
chopped cilantro
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200
gr. pkg sweet potato cellophane noodles
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1/4 cup
salted peanuts
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6
radish, ends cut, washed and sliced
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Vinegrette
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1 cup
water
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1/2 cup
white vinegar or rice vinegar
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1 tablespoon
sugar
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3-4
kefir lime leaves, found in an Asian grocery store in produce section
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2
cloves of garlic, peeled, chopped
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2"-3"
piece of ginger, peeled, slivered
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1-3 teaspoons
sriracha sauce (Asian Hot Sauce) to your taste
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1 tablespoon
sugar
Directions
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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.
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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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