This perfect summer recipe features fresh herbs, crunchy veggies, ripe mango and creamy peanut sauce. It hits all the right notes: savoury, sweet and spicy. You can serve this rice noodle salad as an interesting side dish or use it as a main dish paired with grilled chicken or tofu to make a complete meal. You’ll love the rainbow of colors of this salad that not only look beautiful but also provide you with lots of vitamins and phytonutrients. We love to serve this salad right away, but if you’d like to prepare it in advance, store the dressing separately and then toss together right before serving.
Related: Spicy and Tangy Spinach Pakora Chaat
Cold Rice Noodle Salad
Spicy Peanut Sauce
Bring a pot of water to a boil and cook the rice noodles according to package instructions. Once they are cooked and drained from the water, allow to cool.
Meanwhile, prepare the spicy peanut sauce: Place the peanut butter, lime juice, tamari, maple syrup, ginger and garlic in a small bowl and stir together until smooth and creamy. You’ll likely need to add 2-3 tablespoons of water to thin out the consistency. Once you have the consistency you like, stir in the chili flakes.
Place the noodles and all of the salad ingredients, except for the herbs and sauce, into a large bowl.
Drizzle the sauce over top and toss everything together to evenly coat.
Sprinkle the fresh herbs over top and garnish with chopped peanuts. Enjoy right away!