Rice Noodle Salad With Mango, Veggies, Herbs And Peanut Dressing – a delicious recipe with tamari, rice wine vinegar, sesame oil, garlic, salt, smooth natural peanut butter. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Put all ingredients in an upright blender, and blend until completely smooth. You can also do this in a measuring cup, using an immersion blender. Extra dressing will keep in the fridge for up to 5 days.
2
Cook vermicelli according to package instructions. Once cooked, drain and rinse with cold water. Then transfer to serving bowl and toss with a bit of oil to keep the noodles from sticking together.
3
Top noodles with the mango, pepper, cucumber, carrot, scallion and herbs, finishing with the peanuts.
4
Serve cold, with peanut dressing on the side.
737
kcal
Calories
38
g
Fat
82
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 22 ingredients. The key ingredients include: For Dressing:, 1/4 cup tamari, 1/4 cup rice wine vinegar (unseasoned), 4 teaspoons toasted sesame oil, and more.
Yes, Rice Noodle Salad With Mango, Veggies, Herbs And Peanut Dressing 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.
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