Green Mango Salad With Sweet Potato Noodles

  1. Bring a salted pot of water to a boilrnDrop in the noodles and turn off the heat. Stir to separate the noodles so they do not stick. Stirring occasionally to allow the noodles to completely soften approx. 5 min. Drain thoroughly so no water remains.rnMix all of the vegetables, mango, sesame seed oil, and cilantro, season to taste.rnSet aside.rnIn a small skillet toast the peanuts, shaking the pan over the burner to distribute the heat lightly browning the peanuts.rnAssembly: mix vegetables with noodlesrnDress with vinegrette, taste for salt seasoning and sprinkle with toasted peanuts.
  2. In a small pot combine all of the vinegrette ingredients together. Bring to a boil, stir to dissolve sugar and turn off heat. Leave on burner to blend flavours.rnBring to room temperature and pour 2-4 tbsp of the vinegrette over salad.rnThis can be stored for months in the refrigerator.

green unripe mango, green, cherry tomatoes, cucumber, carrot, enooki mushrooms, oil, cilantro, noodles, peanuts, radish, vinegrette, water, white vinegar, sugar, lime, garlic, ginger, sriracha sauce, sugar

Taken from food52.com/recipes/21732-green-mango-salad-with-sweet-potato-noodles (may not work)

Another recipe

Switch theme