Noodle salad with mango and gingered cucumber
Discover a refreshing and vibrant noodle salad with mango and gingered cucumber. This recipe balances the sweetness of mango, the heat from jalapeno, and the zing of ginger for a mouthwatering dish. Perfect for warm days, featuring fresh coriander, crunchy carrots, crisp cucumber, mung beans, and flavorful garlic—an irresistible mix for your taste buds!
- 19 Mar 2024
- Cook time 15 min
- Prep time 10 min
- 6 Servings
- 11 Ingredients
Noodle salad with mango and gingered cucumber is a vibrant and refreshing dish that brings together the sweet and tangy flavors of mango, the spicy kick of ginger, and the cool crispness of cucumber. This easy-to-make salad is perfect for a light lunch or as a side dish for your main course. It's not only delicious but also packed with nutrients, making it a healthy and satisfying option for any meal.
Ingredients:
Instructions:
- Coriander: Roughly chop the coriander leaves and set aside for garnish.
- Carrots: Peel and julienne (cut into thin matchstick strips) the carrots.
- Garlic: Peel and finely mince the garlic.
- Jalapeno: Slice the jalapeno pepper into thin rounds. If you prefer less heat, remove the seeds before slicing.
- Ginger: Peel and grate the ginger root.
- Cucumber: Peel the cucumber and cut into thin rounds. In a small bowl, mix the cucumber slices with half of the grated ginger and 3 tbsp of vinegar. Toss to combine and let sit for about 10 minutes to pickle slightly.
- Onions: Peel and thinly slice the onions.
- Peel and dice the mango into small cubes.
- Prepare the noodles of your choice according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- In a small bowl, whisk together the remaining vinegar, vegetable oil, minced garlic, and the remaining grated ginger. Add a pinch of salt and pepper to taste.
- In a large bowl, combine the cooked and cooled noodles, julienned carrots, diced mango, sliced onions, and mung beans. Drizzle the dressing over the salad and toss to combine.
- Divide the noodle salad into serving bowls. Top with the gingered cucumber slices and garnish with chopped coriander and sliced jalapeno rounds (if desired).
- Serve immediately and enjoy this refreshing and vibrant noodle salad!
Tips:
- To save time, you can prep the vegetables and the gingered cucumber a day in advance and store them in the refrigerator.
- Make sure to julienne the carrots and cucumber thinly for a more appealing texture and presentation.
- Taste the dressing before mixing it with the salad to ensure the balance of flavors. Adjust the vinegar, oil, or seasoning as needed.
- Chill the salad for at least 30 minutes before serving to let the flavors meld together.
- For added protein, consider topping the salad with grilled chicken, shrimp, or tofu.
This noodle salad with mango and gingered cucumber is a delightful combination of flavors and textures that is sure to impress your taste buds. The balance of sweet, spicy, and tangy elements makes it a unique and refreshing dish. Whether you’re enjoying it on a hot summer’s day or as a side to a savory main course, this salad is sure to be a hit. Enjoy the vibrant freshness and the nutritional benefits of this colorful, tasty dish!
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 54kcal | 2% |
| Protein | |
| Protein 1.78g | 1% |
| Carbohydrates | |
| Carbohydrates 13g | 4% |
| Fiber 2.30g | 6% |
| Sugar 9g | 9% |
| Fat | |
| Fat 3.81g | 4% |
| Saturated 0.32g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 200ug | 22% |
| Choline 13mg | 2% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.73mg | 5% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 22mg | 25% |
| Vitamin E 0.60mg | 4% |
| Vitamin K 30ug | 24% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 0.62mg | 6% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 45mg | 4% |
| Potassium, K 300mg | 9% |
| Selenium, Se 0.61ug | 1% |
| Sodium, Na 20mg | 1% |
| Zinc, Zn 0.34mg | 3% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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