Salads
Thai Rice Noodle Salad with Grilled Mango, Honey, Cilantro & Sriracha Dressing
This dressing, made with grilled mango, honey, and Sriracha, will not only elevate this salad, but dazzle any dish you drizzle it on.
Updated
Ingredients
Dressing
- 1 ripe but firm mango, peeled, and cut into two halves without the pit
- 1/3 cup canola oil (75 mL)
- 1 Tbsp honey (15 mL)
- 1 Tbsp lime juice (15 mL)
- 1 Tbsp fresh cilantro, chopped (15 mL)
- 1 tsp Sriracha (5 mL)
- 1-3 Tbsp water (15-45 mL) (optional, for desired consistency)
Salad
- 1 package of vermicelli rice noodles, cooked (250 g)
- 2 cups shredded Napa cabbage (500 mL)
- 2 large carrots, peeled and julienned
- 2 cups sugar snap peas, blanched and julienned (500 mL)
- 1/2 red onion, peeled and thinly sliced
- 1/4 cup roasted salted peanuts, coarsely chopped (60 mL)
- 2 Tbsp toasted black sesame seeds (30 mL)
Directions
Dressing
- Preheat a gas grill over medium heat. Brush both sides of each mango piece with canola oil. Place on grill and cook until slightly charred, about 1 minute. Flip over and repeat. Remove from grill and let cool.
- Place mango along with remaining ingredients into a food processor and process until smooth. Season with salt and pepper to taste.
Salad
- Combine all ingredients in a large bowl, except nuts and seeds, and toss together to combine.
- Stir dressing, to taste, into mixture. Divide salad equally between four plates. Garnish with equal amounts of peanuts and sesame seeds. Serve immediately.
Nutritional Analysis
| Calories | 526 |
|---|---|
| Total Fat | 23.4 g |
| Saturated Fat | 2.8 g |
| Cholesterol | 0 mg |
| Sodium | 109 mg |
| Carbohydrates | 72 g |
| Fiber | 5.4 g |
| Sugar | 16.3 g |
| Protein | 10 g |
| Potassium | 531 mg |
