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Rice noodle salad with mango

15 minutes

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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.

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