Noodle salad with mango and gingered cucumber
This noodle salad combines the sweet taste of mango with gingered cucumber, offering a refreshing blend of flavors. It's quick to prepare and makes a nutritious light lunch or side dish.
Cook time 15 min
Prep time 10 min
Ingredients:
4 coriander leaves2 carrots
6 tbsp vinegar
1 garlic clove
1 mango
1/2 jalapeno pepper
1.50 tbsp vegetable oil
1.50 tsp ginger root
1 cucumber
1 cup mung beans
3 onions
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.
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!
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!
Noodle salad with mango and gingered cucumber FAQ:
You can use any noodles you prefer, such as rice noodles, soba noodles, or even spaghetti. Just be sure to follow the package instructions for cooking.
Store any leftover noodle salad in an airtight container in the refrigerator for up to 2 days. The salad may become a bit soggy over time due to the dressing.
If you can't find mung beans, you can substitute them with alfalfa sprouts, edamame, or even chickpeas for added texture and protein.
To reduce the spiciness, either remove the seeds from the jalapeno or use a milder pepper variety like a bell pepper. You can also reduce the amount of jalapeno used.
Follow the package instructions for cooking time and check for doneness by tasting a noodle; it should be tender but still slightly firm (al dente) when cooked.
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.
Nutrition per serving
6 ServingsCalories 54kcal
Protein 1.78g
Carbohydrates 13g
Fiber 2.30g
Sugar 9g
Fat 3.81g
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