Dried Mango Peanut Noodle Salad
Ingredients
- ½ cup Mariani Sweetened Dried Mango, chopped (about 40 g)
- 2 oz thin rice noodles, dry, cooked and cooled (about 57 g)
- 1½–2 cups shredded or finely sliced hearty greens (lacinato kale, baby kale, or spinach), lightly packed (about 50–70 g)
- 1 cup bell pepper, thinly sliced or small diced (about 150 g)
- 2 scallions, thinly sliced (15–20 g)
- 3 tbsp roasted peanuts, chopped (about 24 g)
- ¼ cup chunky peanut butter (60 g)
- 2 tbsp tamari or soy sauce (30 ml; use tamari for gluten free)
- 6 tbsp hot water (90 ml)
- 1 tbsp brown sugar (12 g)
- 1½ tbsp fresh lime juice (22 ml)
- ½ tsp toasted sesame oil (2.5 ml)
- ½ tsp rice vinegar or apple cider vinegar (2.5 ml)
Instructions
- 1. Cook rice noodles per package directions, rinse under cold water, drain very well, and toss with 1 tbsp dressing (when it’s made) to prevent clumping.
- 2. In a small bowl, whisk peanut butter, tamari, and hot water until smooth and creamy. Whisk in brown sugar, lime juice, sesame oil, and vinegar. Adjust with a splash more hot water for a loose, salad-friendly consistency.
- 3. In a large bowl, combine noodles, romaine, softened greens, bell peppers, dried mango, and scallions.
- 4. Toss noodles with the veg and about two thirds of the dressing until lightly coated.
- 5. Divide between two bowls. Top generously with chopped peanuts. Serve with the remaining dressing on the side.
- Try this: Add a pinch of chili flakes or a few cilantro leaves for heat and freshness.
