Rice Noodle Salad with Mango, Pepper, Cucumbers, Carrots, Herbs and Peanut Dressing
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 4
For Dressing:
  • ¼ cup tamari
  • ¼ cup rice wine vinegar (unseasoned)
  • 4 tsp toasted sesame oil
  • 1 to 2 cloves of garlic, peeled (depending how garlicky you want it to be)
  • 1 tsp fine sea salt
  • ½ cup smooth natural peanut butter
  • 2 tbsp maple syrup
  • ¼ cup water
  • 1 lime, juiced
  • 1 to 2 tsp sambal oelek (depending how spicy you want it to be)
For Salad:
  • 225g package of rice vermicelli
  • Salt
  • Neutral-flavoured oil, for tossing with noodles
  • 2 medium carrots, peeled and julienned
  • 1 small mango, peeled and thinly sliced
  • 2 Persian cucumbers (the small kind), thinly sliced in rounds
  • 1 bell pepper, seeded and thinly sliced
  • 3 scallions, trimmed and sliced
  • 2-4 cups washed and dried fresh herbs (I like a mix of mint, Thai basil, and cilantro)
  • 1 cup toasted salted peanuts, chopped
For Dressing:
  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.
For Salad:
  1. 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.
  2. Top noodles with the mango, pepper, cucumber, carrot, scallion and herbs, finishing with the peanuts.
  3. Serve cold, with peanut dressing on the side.
Recipe by Tucking In at https://tuckingin.com/rice-noodle-salad-with-mango-peppers-cucumbers-carrots-herbs-and-peanut-dressing/