Green Mango Salad With Sweet Potato Noodles

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["1 green unripe mango, peeled, cut and julienned", "1/2 green or red pepper, seeded, julienned", "1/2 cup cherry tomatoes, cut in half", "4"" piece of english cucumber, skin on, washed, julienned", "1/2 kohlrabi, peeled, julienned", "1 carrot, peeled, ends cut, julienned", "1/2 pkg enooki mushrooms, root ends cut off, strands separated", "1-2 teaspoons toasted sesame seed oil", "2-3 tablespoons chopped cilantro", "200 gr. pkg sweet potato cellophane noodles", "1/4 cup salted peanuts", "6 radish, ends cut, washed and sliced", "Vinegrette", "1 cup water", "1/2 cup white vinegar or rice vinegar", "1 tablespoon sugar", "3-4 kefir lime leaves, found in an Asian grocery store in produce section", "2 cloves of garlic, peeled, chopped", "2""-3"" piece of ginger, peeled, slivered", "1-3 teaspoons sriracha sauce (Asian Hot Sauce) to your taste", "1 tablespoon sugar"].

Yes, Green Mango Salad With Sweet Potato Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.