Rice Noodle Salad with Mango, Veggies, Herbs and Peanut Dressing

January 25, 2019
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Photo by Justine C.
  • Prep time 25 minutes
  • Cook time 5 minutes
  • Serves 4
Author Notes

Can we please talk about this salad? It is such a refreshing change from all the soups and stews I’ve been eating for the past several months. Nothing against soups and stews, of course – in fact, I kind of love them. But at this time of year, I start craving really bright, fresh flavours to help me combat the winter blues. Cue the perfectly ripe mango, sweet bell peppers, crunchy carrots, cute tiny cucumbers and mountains of fresh herbs. The perfect thing if you’re itching to get away somewhere warm, but are having to stay put in your icy part of the world all. winter. long. —Justine C.

What You'll Need
  • For Dressing:
  • 1/4 cup tamari
  • 1/4 cup rice wine vinegar (unseasoned)
  • 4 teaspoons toasted sesame oil
  • 1 to 2 cloves of garlic, peeled (depending how garlicky you want it to be)
  • 1 teaspoon fine sea salt
  • 1/2 cup smooth natural peanut butter
  • 2 tablespoons maple syrup
  • 1/4 cup water
  • 1 lime, juiced
  • 1 to 2 teaspoons sambal oelek (depending how spicy you want it to be)
  • For Salad:
  • 225 grams rice vermicelli
  • Salt
  • Neutral-flavoured oil, for tossing with noodles
  • 2 medium carrots, peeled and julienned
  • 1 small mango, peeled and thinly sliced
  • 2 Persian cucumbers (the small kind), thinly sliced in rounds
  • 1 bell pepper, seeded and thinly sliced
  • 3 scallions, trimmed and sliced
  • 2 to 4 cups washed and dried fresh herbs (I like a mix of mint, Thai basil, and cilantro)
  • 1 cup toasted salted peanuts, chopped
  1. For Dressing:
  2. Put all ingredients in an upright blender, and blend until completely smooth. You can also do this in a measuring cup, using an immersion blender. Extra dressing will keep in the fridge for up to 5 days.
  1. For Salad:
  2. Cook vermicelli according to package instructions. Once cooked, drain and rinse with cold water. Then transfer to serving bowl and toss with a bit of oil to keep the noodles from sticking together.
  3. Top noodles with the mango, pepper, cucumber, carrot, scallion and herbs, finishing with the peanuts.
  4. Serve cold, with peanut dressing on the side.

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