Artificial Food Coloring Free Gluten Free Thai Mango Noodle Salad
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Learn more →Ingredients
4 servings
For the salad
- 8 oz gluten free rice noodles (thin or medium width)
- 2 ripe mangoes, peeled and julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cups shredded purple cabbage
- 1 large carrot, peeled and julienned or grated
- 4 green onions (green tops only), thinly sliced
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves
- ⅓ cup roasted salted peanuts, roughly chopped
For the dressing
- 3 tbsp tamari
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, finely grated
- ½ tsp red pepper flakes
For serving
- 1 tbsp sesame seeds (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Bring a large pot of water to a boil. Add the rice noodles and cook according to the package directions until tender but still slightly firm, about 4–6 minutes. Drain in a colander, rinse under cold running water until completely cool, and shake off excess water. Transfer to a large mixing bowl.
- 2
In a small bowl, whisk together the tamari, lime juice, honey, toasted sesame oil, rice vinegar, grated ginger, and red pepper flakes until the honey is fully dissolved and the dressing is smooth.
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