Rice Noodle Salad With Mango

Ingredients

• Rice noodles

  Dry

  6 oz or 170g

• Carrots

  Raw

  1 medium or 61g

• Cucumber

  With peel, raw

  ¼ cucumber or 75g

• Mangos

  Raw

  ½ fruit without refuse or 104g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Chili Lime Dressing (Trader Ming)

  salad dressing - Trader Joe's

  2 oz or 57g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Peanuts

  All types, raw

  ¼ cup or 37g

Directions

1. Soak the rice noodles in boiling water for 5 minutes, then drain and place in a large bowl.
2. Prepare the vegetables: cut the carrot and cucumber into fine matchsticks, slice the spring onions thinly and diagonally, peel and chop the mango into small slices, finely chop the coriander stalks (reserve the leaves), and finely chop the chili.
3. Add the vegetables, mango, coriander, and chili to the noodles. Pour over the dressing (taste after 4 tbsp and adjust if needed), then add the soy sauce. Toss everything together until fully combined.
4. Plate the salad and sprinkle with crushed peanuts. Enjoy!

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