Rice Noodle Salad With Mint Mango Cashews Recipes

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RICE NOODLE SALAD



Rice Noodle Salad image

This salad is easy, sweet, spicy, nutty and light. Many friends request this for get-togethers, and our family enjoys it at least once a month for dinner. To make it a main dish, I add marinated and grilled teriyaki chicken.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8-10 servings.

Number Of Ingredients 16

1 package (8.8 ounces) thin rice noodles
2 cups fresh spinach, cut into strips
1 large carrot, shredded
1/2 cup pineapple tidbits
1/4 cup minced fresh cilantro
1 green onion, chopped
SESAME PEANUT DRESSING:
1/4 cup unsalted peanuts
1/4 cup water
1/4 cup lime juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon canola oil
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and onion. , In a blender, combine the dressing ingredients; cover and process until blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat.

Nutrition Facts : Calories 149 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

VIETNAMESE RICE-NOODLE SALAD



Vietnamese Rice-Noodle Salad image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Number Of Ingredients 13

4 cloves garlic, finely chopped
1 cup chopped cilantro
1 jalapeno pepper, chopped
1 tablespoon honey
1/4 cup fresh lime juice
3 tablespoons fish sauce
1 teaspoon kosher salt
1 pound dried rice vermicelli
2 carrots, julienned
1 cucumber, halved, peeled, seeded and sliced into thin half-rounds
1/4 cup chopped fresh mint
1/2 cup finely shredded napa cabbage
1/4 cup chopped dry-roasted nuts

Steps:

  • Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.

RICE NOODLE SALAD WITH MINT, MANGO & CASHEWS



Rice Noodle Salad With Mint, Mango & Cashews image

Make and share this Rice Noodle Salad With Mint, Mango & Cashews recipe from Food.com.

Provided by StreetChef

Categories     < 30 Mins

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 19

8 ounces rice vermicelli (227g)
2 tablespoons vegetable oil (30ml)
1/2 teaspoon sesame oil (2 ml)
1 red bell pepper, finely sliced
4 green onions, cut on the diagonal
1 garlic clove, finely chopped
1 small fresh green chile, seeded and finely chopped
2 teaspoons pickled ginger, chopped (10ml)
1 lime, juice and zest of
1 orange, juice and zest of
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/4 cup chopped of fresh mint
1 teaspoon chopped fresh coriander
1 small mango, diced
bean sprouts, for garnish
1/3 cup cashews, chopped, for garnish (optional)
1 orange, sliced for garnish
1 lime, sliced, for garnish

Steps:

  • Soak noodles in boiling water until tender, about 20 minutes. Do not cook. Drain well. Set aside.
  • In a large bowl, add vegetable oil, sesame oil, red pepper, green onion, garlic, chile, pickled ginger, juice and zest of both the lime and orange, soy sauce, rice wine vinegar and mint. Stir to combine well. Add the noodle and toss to coat well. Add the mango and toss. Sprinkle with sprouts and cashews. Garnish with the orange and lime slices.

Nutrition Facts : Calories 187.1, Fat 4.1, SaturatedFat 0.6, Sodium 432.4, Carbohydrate 36, Fiber 3.3, Sugar 6, Protein 2.8

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