Ingredients

The following ingredients have 2 Servings
  • For the salad:
  • 4 ounces rice noodles
  • 6 cups spring salad mix
  • 1 cucumber, thinly sliced or spiralized
  • 1 carrot, thinly sliced
  • 1 cup shredded purple cabbage
  • ½ avocado, sliced
  • ½ mango, thinly sliced
  • ¼ cup peanuts, roughly chopped
  • 3-4 chives, diced
  • For the dressing:
  • ½ mango
  • 4 tablespoons peanut butter
  • 2 tablespoons sweet chili sauce
  • 2 teaspoons fresh grated ginger
  • Juice from ¼ lime
  • 2 tablespoons water

Instruction

  • 1. For the salad, soften rice noodles by covering in hot water for 10 minutes.
  • 2. For the dressing, blend all ingredients in a food processor or high-speed blender. If mixture is too thick, add more water until desired consistency is reached.
  • 3. Into 2 medium bowls, divide remaining salad ingredients. Add half of the rice noodles to each bowl. Drizzle on dressing and serve.
  • Photo courtesy of
  • Crissie Mergogey