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    Home » Vegan Recipes » Rice Noodle Salad with Mango

    Rice Noodle Salad with Mango

    Published: Apr 24, 2015 · Modified: Sep 17, 2020 by Kate Ford · This post may contain affiliate links.

    Rice Noodle Salad with Mango
    JUMP TO RECIPE PRINT RECIPE BOOKMARK SAVED!
    20 Min Meals | Vegetarian & Vegan

    I almost called this recipe 'Cheat's Rice Noodle Salad' as I used a ready-made bottle of chilli, lime & coriander salad dressing from a supermarket.  But is that really cheating?

    Or is it just making clever use of available resources?  In any case, this got two-thumbs up all round at home, and is very quick to throw together thanks to the ready-made dressing!

    This made quite a filling dinner, but could also be served in smaller portions as a lovely starter or even a side-dish with a buffet or BBQ.

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    🍽 If you liked that...

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    Rice Noodle Salad with Mango

    Rice Noodle Salad with Mango

    Kate Ford | The Veg Space
    A fresh and fruity noodle salad - perfect as a light lunch or side salad for a BBQ or buffet.
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    Prep Time 15 mins
    Cook Time 5 mins
    Total Time 20 mins
    Course Main
    Cuisine Asian
    Servings 4
    Calories 127 kcal

    Ingredients
      

    • 200 g rice vermicelli noodles
    • 1 carrot
    • ¼ cucumber
    • ½ mango
    • 3 spring onions
    • bunch fresh coriander
    • 1 red chilli seeds removed
    • 4-6 tablespoon ready-made chilli salad dressing (A chilli, lime & coriander dressing would be ideal).
    • 1 tablespoon soy sauce
    • 40 g dry roasted peanuts crushed or roughly chopped

    Instructions
     

    • Soak the noodles in boiling water for 5 minutes, then drain and set aside in a large bowl.
    • Prepare the vegetables - cut the carrot and cucumber into fine matchsticks, slice the spring onions thinly and diagonally, peel and chop the mango into small slices, finely chop the coriander stalks (setting aside the leaves for later), and finally, finely chop the chilli.
    • Add the vegetables, mango, coriander and chilli to the noodles.  Pour over the dressing (taste after 4 tablespoon - you may need more, you may not), then add the soy sauce.   Toss everything together until fully combined.
    • Plate up and sprinkle over the crushed peanuts.  Enjoy!

    ENVIRONMENTAL INFORMATION

    Nutrition

    Serving: 1portionCalories: 127kcalCarbohydrates: 12gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 478mgPotassium: 266mgFiber: 2gSugar: 7gVitamin A: 3043IUVitamin C: 29mgCalcium: 27mgIron: 1mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    Vegan in 15 by Kate Ford

    For more quick and easy vegan recipes take a look at my latest book Vegan in 15.

    "Brilliant! Chock full of easy recipes and great tips and advice"  Hello! Magazine

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    « Broccoli and Cauliflower Soup
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

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    > FOLLOW

    Subscribe now to never miss a new recipe & receive a free copy of my vegan meal plan!

    > POPULAR RECIPES

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    • Roasted Pumpkin Soup with garlic and rosemary
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