Rice noodle salad with mango

Rice noodle salad with mango

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  • 4
  • Easy
  • Dairy free Health conscious Meat-free Pescatarian
  • 15 minutes
  • 15 minutes
  • Woolworths Cape Point Sauvignon Blanc 2018


  • 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

Cooking Instructions

  1. Cook the nests rice noodles in boiling water until tender, then drain and cool.
  2. Blanch the asparagus and slice.
  3. Toss the noodles, asparagus, diced and sliced cucumber, and sliced celery stalks with leaves.
  4. 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.
  5. Sprinkle over roasted cashews.

Browse more salad recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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