COCONUT-MANGO RICE NOODLE SALAD
Provided by Mollie Katzen
Categories Vegetarian Dinner Tropical Fruit Mango Vegan Noodle Pescatarian Wheat/Gluten-Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 3 or 4 modest main-dish servings
Number Of Ingredients 15
Steps:
- 1. Combine the lime juice, garlic, agave or sugar, and salt in a large bowl and whisk to blend. Keep whisking as you drizzle in the oil until it is completely incorporated; set aside.
- 2. Place a colander on a plate next to the stove and have a pair of tongs or a spider skimmer handy.
- 3. Combine the coconut milk and water in a medium saucepan and bring to a boil. Add the noodles and cook for exactly 3 minutes (best to use a timer). Use the skimmer or tongs to lift them out (leaving the pot on the heat) and transfer them to the colander. (They will be noticeably al dente.) Shake the colander over the plate to drain and dry the noodles, then transfer them directly to the marinade in the bowl. Turn and lift with tongs and/or a fork to get them coated.
- 4. Return the colander to the plate (emptied of any water) near the stove. Add the green beans to the simmering water-coconut milk mixture. Cook them for about 5 minutes, or until just tender. Use the skimmer or tongs to lift them into the colander to drain. You can save the coconut broth to make a little soup snack for yourself.
- 5. Add the green beans (it's OK if they're still hot) along with the Pickled Red Onions to the noodle mixture, mixing gently until combined. (Use a fork to grab the onions, leaving their liquid behind.)
- 6. Let the salad cool to room temperature, then add the cucumber and carrot. Cover and chill until serving time; the optimal marinating-chilling time is about 2 hours.
- 7. Stir in the mango, mint, and most of the cashews shortly before serving. Serve topped with the remaining cashews and any combination of the Enhancements.
- Optional Enhancements
- Minced jalapeño scattered through * Touch of lime zest mixed in to give it more zing * Lime wedges * Toasted unsweetened coconut on top * Minced fresh basil (regular or Thai) and/or cilantro on top * Chili paste or Sriracha on the side
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Deepak Baral
[email protected]This recipe is a total fail. I followed the instructions exactly and it still turned out terrible. I don't recommend this recipe to anyone.
S Mahin
[email protected]I'm not sure what went wrong, but my salad didn't turn out very good. I think I'll try following the recipe more carefully next time.
Epic-Ace-Studios
[email protected]The dressing is a bit too thick for my taste. I think I'll try thinning it out with some water next time.
King Raymondbuah
[email protected]I found the rice noodles to be a bit bland. I think I'll try adding some more seasonings next time.
XenoDBL
[email protected]This salad is a bit too sweet for my taste. I think I'll try using less sugar next time.
Kiven Moustapha
[email protected]I wasn't sure about the combination of coconut and mango, but it actually works really well. This salad is a nice change of pace from my usual go-to salads.
Catherine Phuthego
[email protected]This salad is a bit spicy for my taste, but I still enjoyed it. I think it would be great served with a side of yogurt or sour cream to cool it down.
SO NWA
[email protected]I'm not a huge fan of mango, but I still enjoyed this salad. The dressing is so good that it makes up for the mango.
Pepe Clave
[email protected]This salad is a great way to use up leftover rice noodles.
Marshall Dawyo
[email protected]I love that this recipe is so versatile. I can add or remove ingredients depending on what I have on hand.
Mohamad Khan
[email protected]This salad is perfect for a quick and easy lunch or dinner. It's also great for meal prep.
Unique highs
[email protected]I'm so glad I found this recipe. It's a delicious and healthy way to enjoy rice noodles.
Parvin Vin
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Fresh Way
[email protected]I made this salad for my family and they all loved it. Even my picky kids ate it up!
Serah Kimani
[email protected]This salad is so refreshing and light. It's the perfect meal for a hot day.
Misrak Belew
[email protected]I love the combination of sweet and savory in this dish. The mango and coconut add a tropical flair.
Chuchu Samuel
[email protected]This is a great recipe for a summer cookout or potluck. It's easy to make and can be served warm or cold.
Timothy Velasquez
[email protected]I followed the recipe exactly and it turned out perfect! The rice noodles were cooked just right and the dressing was creamy and flavorful.
Kolsoma Aktar
[email protected]This coconut mango rice noodle salad was a hit at my last dinner party! Everyone raved about the flavors and textures.