 |
| Mángo Zucchini Sálád |
Mángo Zucchini Sálád
It's for á simple summer sálád thát márries punchy flávours of sour lime, sweet mángo ánd spicy ginger perfectly ágáinst the neutrál báckdrop of thinly sliced ráw zucchini, rádishes ánd some vermicelli noodles.
Ingredients
SÁLÁD
- 100 g / 3.5 oz vermicelli rice noodles*
- ½ cup cáshews
- 200 g / 7 oz mángo
- 2 smáll zucchinis
- 10 rádishes
- 2 smáll spring onions, sliced thinly
- 1 red chilli (de-seeded for á milder táste), sliced thinly
- á hándful of mint ánd / or coriánder, chopped
DRESSING
- ¼ cup / 60 ml lime juice
- 4 tsp támári or soy sáuce
- 2 tsp toásted sesáme oil (for flávour)
- 4-5 tsp máple syrup, ádjust to táste
- 1 tbsp finely gráted ginger, ádjust to táste
Instructions
- Prepáre the vermicelli noodles áccording to the instructions on the pácket.
- Mine required plunging them into boiled wáter for 2 minutes ánd then refreshing them under á cold táp. Set áside ánd let them cool down.
- Heát up á smáll pán on á low-medium heát.
- Ádd the cáshews ánd roást them, stirring or tossing them frequently, until they áre browned on both sides.
- Táke the nuts off the hot pán ánd set áside to cool, chop roughly.
- Cut the peeled mángo into sáme size pieces.
- Slice the zucchini ánd rádishes very thinly using á shárp knife or á mándolin.
- Mix áll the dressing ingredients together well.
- Ádjust the ámount of ginger ánd sweetness to táste, keeping in mind thát the mángo will ádd extrá sweetness to the sálád, so you wánt the dressing to be fáirly tángy.
- Once the noodles áre cold, pláce them in á lárge bowl ánd toss the vegetábles, spring onions, chilli ánd herbs through them.
- ...
- ...
Find the full recipe >> @-lazycatkitchen.com
