Mango & Daikon Glass Noodle Salad
Ingredients
Dressing
-
1
tablespoon
tamari
-
1
clove
garlic, minced
-
1
tablespoon
fresh lime juice
-
1
tablespoon
rice vinegar
-
2
teaspoons
cane sugar
Salad
-
1
unripe
mango, peeled and thinly sliced
-
1
medium
daikon, peeled into ribbons
-
1
medium
carrot, peeled into ribbons
-
4
ounces
rice vermicelli noodles
-
¼
cup
chopped mint
-
¼
cup
chopped basil
-
½
cup
chopped cilantro
-
¼
cup
microgreens, for garnish
-
¼
cup
crushed peanuts, toasted
-
½
teaspoon
sriracha, or to taste
-
to taste
sea salt
-
as needed
lime wedges for serving
Instructions
- Whisk together the tamari, garlic, lime juice, rice vinegar, and sugar to make the dressing.
- In a large bowl, combine the mango, daikon, and carrot. Drizzle in half of the dressing and toss. Chill for 15 minutes.
- Prepare the rice noodles according to the package instructions, then drain and rinse with cold water.
- Add the noodles to the salad bowl along with the remaining dressing, mint, basil, and cilantro. Toss with salt to taste.
- Top with microgreens, toasted peanuts, and sriracha to taste. Serve with lime wedges.
Nutrition Facts (estimated)
Servings
4 servings
Calories
239
Total fat
5g
Total carbohydrates
45g
Total protein
6g
Sodium
367mg
Cholesterol
0mg
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