Mango Rice Noodle Salad With Cucumber & Carrot Recipe
A vegetarian Vietnamese recipe with rice vermicelli noodles (thin) - blanched, cucumber - sliced into roundels, carrot (gajjar) - sliced into roundels. Ready in 25 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
11 steps- 1
To begin making the Mango Rice Noodle Salad With Cucumber & Carrot Recipe, we will boil the rice noodles over a sauce pan with enough water
rice vermicelli noodles (thin) - blanched(200 grams)cucumber - sliced into roundels(1)carrot (gajjar) - sliced into roundels(1)mango (ripe) - cut into cubes(1)soy sauce(4 teaspoon) - 2
This will take about 10 minutes to boil
- 3
Once done strain the water and wash the rice noodles under running water to stop cooking
rice vermicelli noodles (thin) - blanched(200 grams) - 4
Chop all the vegetables and fruits and keep it ready
- 5
To make the dressing, in a bowl, grate the ginger, add soy, honey, sesame oil, lemon juice, pinch of salt and keep mixing till it combines well
inch ginger - finely grated(1)sesame (gingelly) oil(2 teaspoon)lemon juice(1/4 cup)honey(1 tablespoon) - 6
Drizzle some dressing onto the boiled rice noodles and toss it well
rice vermicelli noodles (thin) - blanched(200 grams) - 7
Place the noodles over a serving plate
rice vermicelli noodles (thin) - blanched(200 grams) - 8
Add the remaining dressing into the vegetables and mango and toss well
cucumber - sliced into roundels(1)carrot (gajjar) - sliced into roundels(1)mango (ripe) - cut into cubes(1) - 9
Place them over the bed of rice noodles, sprinkle spring onions and mint leaves
rice vermicelli noodles (thin) - blanched(200 grams)sprig spring onion (bulb & greens) - finely chopped(8)sprig mint leaves (pudina) - for garnish (optional)(3) - 10
Add in toasted nuts and serve the Mango Rice Noodle Salad immediately as a refreshing side dish for dinner
rice vermicelli noodles (thin) - blanched(200 grams)mango (ripe) - cut into cubes(1)cashew nuts - toasted(10) - 11
Serve the Mango Rice Noodle Salad With Cucumber & Carrot Recipe along with a Lettuce Wrap Recipe with Asian Style Roasted Vegetables and drink to make special weekend meal for your loved ones
rice vermicelli noodles (thin) - blanched(200 grams)cucumber - sliced into roundels(1)carrot (gajjar) - sliced into roundels(1)mango (ripe) - cut into cubes(1)
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Mango Rice Noodle Salad With Cucumber & Carrot Recipe
A vegetarian Vietnamese recipe with rice vermicelli noodles (thin) - blanched, cucumber - sliced into roundels, carrot (gajjar) - sliced into roundels. Ready in 25 min, serves 2.
Curated byKavya Sharma🇮🇳
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Directions
11 steps- 1
To begin making the Mango Rice Noodle Salad With Cucumber & Carrot Recipe, we will boil the rice noodles over a sauce pan with enough water
rice vermicelli noodles (thin) - blanched(200 grams)cucumber - sliced into roundels(1)carrot (gajjar) - sliced into roundels(1)mango (ripe) - cut into cubes(1)soy sauce(4 teaspoon) - 2
This will take about 10 minutes to boil
- 3
Once done strain the water and wash the rice noodles under running water to stop cooking
rice vermicelli noodles (thin) - blanched(200 grams) - 4
Chop all the vegetables and fruits and keep it ready
- 5
To make the dressing, in a bowl, grate the ginger, add soy, honey, sesame oil, lemon juice, pinch of salt and keep mixing till it combines well
inch ginger - finely grated(1)sesame (gingelly) oil(2 teaspoon)lemon juice(1/4 cup)honey(1 tablespoon) - 6
Drizzle some dressing onto the boiled rice noodles and toss it well
rice vermicelli noodles (thin) - blanched(200 grams) - 7
Place the noodles over a serving plate
rice vermicelli noodles (thin) - blanched(200 grams) - 8
Add the remaining dressing into the vegetables and mango and toss well
cucumber - sliced into roundels(1)carrot (gajjar) - sliced into roundels(1)mango (ripe) - cut into cubes(1) - 9
Place them over the bed of rice noodles, sprinkle spring onions and mint leaves
rice vermicelli noodles (thin) - blanched(200 grams)sprig spring onion (bulb & greens) - finely chopped(8)sprig mint leaves (pudina) - for garnish (optional)(3) - 10
Add in toasted nuts and serve the Mango Rice Noodle Salad immediately as a refreshing side dish for dinner
rice vermicelli noodles (thin) - blanched(200 grams)mango (ripe) - cut into cubes(1)cashew nuts - toasted(10) - 11
Serve the Mango Rice Noodle Salad With Cucumber & Carrot Recipe along with a Lettuce Wrap Recipe with Asian Style Roasted Vegetables and drink to make special weekend meal for your loved ones
rice vermicelli noodles (thin) - blanched(200 grams)cucumber - sliced into roundels(1)carrot (gajjar) - sliced into roundels(1)mango (ripe) - cut into cubes(1)
Rate this recipe
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