Home
Recipes
Pescatarian

Olive-flecked pasta

Great value

Olive-flecked pasta

15 - 20 minutes

Shaved baby root veggie salad with tahini dressing and carrot top pesto

Carrot recipes

Shaved baby root veggie salad with tahini dressing and carrot top pesto

Crispy yellowtail with chips

Seafood recipes

Crispy yellowtail with chips

30 minutes

Charred split broccoli with tahini-yoghurt sauce

Charred split broccoli with tahini-yoghurt sauce

30 minutes

Seared tuna with agrodolce

Mediterranean

Seared tuna with agrodolce

10 minutes

Pickled watermelon with barrel-aged sheep and goat's feta

Watermelon recipes

Pickled watermelon with barrel-aged sheep and goat’s feta

5 minutes

Spicy tomato

Raw recipes

Spicy tomato “soup” salad

Fried eggs in brown butter with labneh and corn

Corn recipes

Fried eggs in brown butter with labneh and corn “ribs”

20 minutes

The perfect jammy eggs

Breakfast recipes

The perfect jammy eggs

5 minutes

Summer fruit and yoghurt bowl

Breakfast recipes

Summer fruit and yoghurt bowl

Marinated charred vegetables with butter beans

Beans recipes

Marinated charred vegetables with butter beans

20 minutes

Rice noodle salad with mango

Asian recipes

Rice noodle salad with mango

15 minutes

Load more

Rice noodle salad with mango

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

2 nests rice noodles
170 g asparagus
1 cucumber, ½ diced and ½ sliced
2 stalks celery with leaves, sliced
2 avocados, sliced
1 ripe mango, diced
30 g roasted cashews, for serving

To make the dressing:

3 T rice wine vinegar
1 clove garlic, chopped
1 red chilli, sliced
1 x 4 cm piece fresh ginger, peeled and grated
¼ cup canola oil
1 t caster sugar
½ lemon
½ t fish sauce

Method

Cook the rice noodles in boiling water until tender, then drain and cool.
Blanch the asparagus and slice.
Toss the noodles, asparagus, diced and sliced cucumber, and sliced celery stalks with leaves.
To make the dressing, combine 3 T rice wine vinegar, 1 clove chopped garlic, 1 sliced red chilli, 1 x 4 cm piece peeled and grated fresh ginger, ¼ cup canola oil, 1 t caster sugar, the juice of ½ lemon and ½ t fish sauce. Drizzle over the salad and top with sliced avocados and diced ripe mango.
Sprinkle over roasted cashews.

Browse more salad recipes here.