15 Min Mango Rice Noodle Salad

Recipe:

15 min mango rice noodle salad

PLANT-BASED | GLUTEN FREE OPTION

Total time: 15 mins
Serves: 4

Ready in under 15 minutes, this mango rice noodle salad will bring joy to any meal. Real, fresh ingredients, paired with rich sesame oil and toasty cashews. Finish with a squeeze of lime for a added burst of citrus.

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INGREDIENTS

For the Salad: 

• 150g rice noodles 

• 2 carrots, julienned  

• 1 red pepper, thinly sliced 

• 1 pack edamame (approx. 150g), cooked 

• Small bunch of spring onions, finely sliced 

• 1 mango, cut into small cubes 

• Handful of fresh coriander, chopped 

• 50g unsalted cashews, toasted 

For the Dressing: 

• 1 tbsp sesame oil 

• 2 tbsp soy sauce or tamari 

• Juice of 1 lemon 

• 1 small red chilli, de-seeded and finely chopped 

• 1 tbsp maple syrup 

• 1 small clove of garlic, minced 

For the Garnish: 

• Crispy onions 

• Wedge of lime 

METHOD

Prepare the Noodles: 

1. Soak the rice noodles in warm water for 10 minutes or until softened. 

2. Drain and cut into smaller pieces, approx. 5cm long, then set aside in a large bowl. 

Toast the Cashews: 

1. Lightly toast the cashews in a dry pan over medium heat for 4–5 minutes, stirring frequently until golden and fragrant. Set aside to cool. 

Make the Dressing: 

1. In a small bowl, whisk together sesame oil, soy sauce, lemon juice, chilli, maple syrup, and minced garlic until well combined. 

Assemble the Salad: 

1. Add the noodles, carrots, red pepper, edamame, spring onions, mango, and coriander to the bowl. 

2. Pour over the dressing and toss everything together until evenly coated. 

Serve: 

1. Sprinkle with toasted cashews and crispy onions. 

2. Serve with a lime wedge on the side for an extra burst of citrus.