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
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Ingredients
- For the dressing:
-
1 tablespoon
fish sauce
-
2 tablespoons
honey or agave syrup
-
1 1/2
limes, juiced
-
Pinch
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
Directions
-
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.
-
Cook the rice noodles according to packet instructions. Drain and set aside.
-
Blanch the snow peas in salted boiling water for about three minutes. It should remain crunchy and have a vibrant green colour.
-
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.
-
Serve in individual plates or bowls garnished with toasted nuts.
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