Ingredients
For dressing
- 3/4 cup seasoned rice vinegar
- 1/2 cup peanut or vegetable oil
- 3 tablespoons fresh lime juice
- 3 tablespoons finely grated peeled fresh ginger
- 1 large fresh jalapeño chile, seeded and minced
For salad
- 8 oz very thin bean-thread noodles (also known as cellophane, glass, or mung bean noodles)
- 3/4 lb Chinese long beans (1 bunch) or green beans, trimmed and cut into 3-inch pieces
- 1 seedless cucumber (usually plastic-wrapped; about 1 lb), halved lengthwise and sliced diagonally 1/8 inch thick
- 1 bunch scallions, cut into matchsticks
- 1 firm-ripe mango, peeled, pitted, and thinly sliced
- 2 thin carrots, cut into 1/8-inch-thick matchsticks
- 1/2 cup loosely packed fresh cilantro leaves
- 1/2 cup loosely packed fresh mint leaves
- 1/2 cup loosely packed fresh small basil leaves
Description
This Noodle Salad, Studded With Slices Of Sweet Mango And Crisp Cucumber, Is A Cooling Oasis In The Midst Of A Meal Packed With Rich, Spicy...
Epicurious
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