Home
Recipes
asparagus

Warm crispy duck breast salad

Asparagus recipes

Warm crispy duck breast salad

35 minutes

Truffle-and-Parmesan asparagus

Asparagus recipes

Truffle-and-Parmesan asparagus

5 minutes

Poached leeks with creamy asparagus sauce

Aliums

Poached leeks with creamy asparagus sauce

10 minutes

Asparagus with anchovy butter

Anchovy recipes

Asparagus with anchovy butter

15 minutes

Baby marrow pancake

Asparagus recipes

Baby marrow pancake

15 minutes

Crustless asparagus tart

Asparagus recipes

Crustless asparagus tart

30 minutes

Jerk-style tofu

Christmas recipes

Jerk-style tofu

35 minutes

Grilled greens

Braai recipes

Grilled greens

2 minutes

Prosciutto-wrapped fish with creamy basil pesto

Bacon recipes

Prosciutto-wrapped fish with creamy basil pesto

15 minutes

Charred broccoli and asparagus with prosciutto

Broccoli recipes

Charred broccoli and asparagus with prosciutto

15 minutes

Buttered gnocchi with spring greens

Buttered gnocchi with spring greens

10 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.