Rice Noodle Salad with Mango & Crushed Cucumber
Recipe by: Arlene Jacobs
If you’re trying to reduce your gluten intake but want to eat delicious noodles, than this rice noodle alternative with Thai inspired flavors will give you all that you crave. Crunchy cucumbers and sweet mango round out this fabulous summer dish.
8 oz. pkg. Asian rice noodles
3 tbsps. vegetable oil
2 cups English cucumber, skin on, diced ½-inch
1 tbsp. kosher salt
2 ripe mangoes, ½-inch dice
2 tbsps. lime juice
¼ cup rice wine vinegar
1/4 cup fish sauce
2 tbsps. sugar
1 tbsp. garlic
2 tbsp. chopped cilantro
2 tbsp. chopped mint
Few drops Sriracha or other hot sauce, to taste
- Cook rice noodles according to package directions. In a colander, drain and cool under cold running water. Add oil and toss in a bowl. Set aside.
- Place cucumbers in a flat-bottomed bowl and crush lightly with the side of a small pan. Place cucumbers in a colander, add 1 tbsp. salt, toss to combine and allow them to drain for 30 minutes. Remove and dry on paper towels.
- In a food processor combine hot sauce, garlic, sugar, lime juice, vinegar, fish sauce and ¼ cup of water. Blend with 2 or 3 pulses.
- Combine liquid mixture with noodles, mangoes, cucumbers, cilantro and mint.
OPTIONAL: Add cubed, drained tofu, shrimp or chicken marinated in some of the dressing for a complete protein meal or cubed avocado, carrot or daikon.