This light yet vibrant summer salad is refreshing and perfect as part of an Asian-inspired meal or buffet lunch.
- Yield: 4 Servings
- Preparation Time: 20 Minutes
- 7 oz (200 g) dried Chinese bean thread noodles or thin rice noodles
- 1 large carrot, shaved using a vegetable peeler
- 4 in (10 cm) cucumber, halved lengthwise, seeded, and finely sliced on the diagonal
- 4 scallions, white parts only, finely sliced on the diagonal
- 1 mango, not too ripe, finely julienned
- handful of mint leaves, roughly chopped
- handful of cilantro leaves, roughly chopped
For the Dressing
How to Make It
- Put the noodles in a large bowl and cover with boiling water. Leave for 4 minutes, or according to the package instructions, until they are soft but still have a bite to them. Stir and separate the strands with chopsticks when you first pour the water over them, and once or twice afterward. Drain and refresh under cold water, then drain thoroughly.
- Meanwhile, assemble the rest of the salad ingredients in a bowl, keeping back a few herbs to serve. Preparing the salad vegetables over the bowl means you will capture all the juices. Pat the noodles completely dry with paper towels and add the cold, drained noodles to the bowl.
- Whisk together the dressing ingredients and toss it through the salad. Serve, scattered with the reserved herbs.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.