Mango Thai Noodle Salad with Sesame Ginger Dressing

Mango Thai Noodle Salad with Sesame Ginger Dressing

If you like Asian noodle salads, then you’ll love this fresh and bold deliciously yummy Mango Thai Noodle Salad.

It features gluten-free rice noodles, fresh crunchy vegetables, ginger, cashews, sweet chunks of mango and fresh herbs like Thai Basil, mint and cilantro.

This visually appealing and delicious salad is remarkably low in calories and fat.

Mango Thai Noodle Salad with Sesame Ginger Dressing

8 ounces rice noodles

2 mangos, diced

1 red bell pepper, thinly sliced

2 cups snow peas or sugar snap peas, cut into bite-sized pieces

2 cups red cabbage, thinly sliced

¼ cup EACH: cilantro, mint, and Thai basil ¼ cup whole cashews, roasted

Sesame Ginger Dressing

¼ cup avocado oil (or any neutral-tasting vegetable oil)

3 tablespoons EACH: sesame oil, rice wine vinegar, and tamari sauce (or a gluten-free soy sauce)

2 tablespoons EACH: tahini and honey, can sub maple syrup

1 tablespoon finely minced ginger

2 cloves garlic, minced

½ teaspoon salt

Cook the rice noodles according to the package directions. Once cooked, drain them in a colander then cool them under cold tap water. Set them aside to drain completely.

In a small bowl, whisk the dressing ingredients together.

Pour the dressing into a large salad bowl.

Next place the cooked rice noodles and all the remaining ingredients and toss until well coated and everything is mixed together.

While this Thai Noodle Salad can easily be served as a lunch or brunch dish, it can be a main meal dish as well.

Just add some marinated barbecued chicken thighs.

This Asian inspired salad can serve 4-5 persons. Therefore, marinate 4-5 chicken thighs (skinless, boneless) with some gluten-free soy sauce or tamari sauce, a little fish sauce and coconut sugar.

Marinate meat for more than 30 minutes. Then cook on a bbq grill. Chop meat and add to salad.

Read more here about Cooking With Chicken Thighs.

And if you like mangoes , then you’ll love the deliciousness of our Apple Mango and Radish Salad.


More Deliciously Yummy Recipes

Vegan Hot Chocolate

 

Vegan Hot ChocolateEating a vegan diet is both the practice of abstaining from the use of animal products, and an associated philosophy that rejects the treatment of farming animals for food.

Being a vegan is clearly more of a lifestyle choice and a philosophy than a diet, writes Christian at Medical News Today.  He also writes that the vegans lifestyle doesn’t use animal based products for clothing as well.

The magazine “Food Technology” published (October 2012) explaining that plant-based diet can either minimize or completely eliminate people’s genetic propensity to developing chronic diseases, such as diabetes type II, cardiovascular disease, and cancer (Science Daily).

Most who profess to be vegan do not eat honey at all. Though some may, as Sophia explains at Sophia Gubb’s Blog, stating, “As for the ethics of being a vegan who eats honey, I see it as somewhere between eating animals and eating plants. At times, I’m even unsure whether the harm to plants might be more intolerable. Bees, like plants, have short life cycles, making the death of a bee less tragic than the death of a long lived animal. I also get the feeling that the worker bees are made to be more expendable somehow than most animals are. They often die when attacking to defend their hive.”

To enjoy a delicious beverage that is vegan, doesn’t mean you have a practice the lifestyle, but rather just enjoy the flavorful ingredients that are simple and easy to purchase at your local market in the organic section.

Now for our featured beverage recipe – Vegan Hot Chocolate – and here is what you will need.

socking cashews in water1/4 cup raw cashews – soak overnight in fresh water
1 3/4 cup coconut milk
1 1/2 tablespoons raw cacao brew (or cacao powder)
1 tablespoon raw honey
1 teaspoon vanilla

ingredients for Vegan Hot ChocolateWe used Nog coconut milk by SO Delicious with added cane sugar and nutmeg, as well as an organic raw honey with cinnamon. If you use the cacao brew, you will need to strain the hot chocolate, as cacao brew is grainy just like ground coffee beans.

adding raw honey

Place everything in a blender (we used our Nutri-Bullet), and blend thoroughly.

adding blended liquid to sauce potAdd to a small sauce pot bring to a boil around 165 degrees. Set aside to brew for 5 minutes, with a lid on the pot. Drain through a strainer (if using cacao brew).

Vegan Hot Chocolate - image 2Makes about 2 six ounce cups of hot chocolate. Enjoy the flavors and taste of Vegan Hot Chocolate.

Archaeologists discovered that cacao has been around for 3,500 years or possibly longer. The culture accredited with growing and harvesting cacao is the Olmec civilization dating back between 1500 B.C and 400 B.C.

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