Mango season is in full swing. These sweet and juicy fruits are really delicious. Add it to an Asian-style salad for a refreshing summer dinner. A simple vegetarian dish. Crunchy noodles and peanuts add texture and flavor.
Mangoes continue to ripen after being harvested. Keep at room temperature until succumbing to gentle pressure. To speed ripening, place mangoes in a covered bowl or paper bag.
helpful tips
› You can use any type of chewy noodles. Also try canned yakisoba.
› You can use any kind of lettuce.
› Use both the white and green parts of the scallion for more flavor.
Shopping list
› buy: 1 bottle of sesame oil, 1 bottle of rice vinegar, 1 bottle of low-salt soy sauce, 1 small bottle of honey, 1 head of romaine lettuce, 1 pack of arugula, 1 bunch of coriander, 1 mango, 1 bottle of dry roasted unsalted peanuts, 1 red pepper, 1 bunch of green onions, 1 can of Asian-style crispy noodles.
asian mango salad
1 tbsp sesame oil
1 tablespoon rice vinegar
2 teaspoons low-salt soy sauce
2 teaspoons honey
2 cups romaine leaves
2 cups arugula leaves
1/2 cup cilantro, chopped stems
1 large mango (peeled and sliced)
1/2 cup dry roasted unsalted peanuts
1 cup sliced red bell pepper
2 green onions (sliced white and green parts)
1/2 cup Asian-style crispy noodles (such as la choy noodles)
Add sesame oil, rice vinegar, soy sauce and honey in a small bowl and mix until smooth. Arrange romaine and arugula leaves on 2 dinner plates. Add cilantro, mango slices, peanuts, and red bell pepper slices. Scatter the spring onion slices over it. Pour the dressing over the salad. Divide the noodles in half and place them in the center of the salad.
Per serving: 504 calories (51% from fat), 28.6 g fat (4.6 g saturated, 13 g monounsaturated), no cholesterol, 14.1 g protein, 55.8 g carbs, 9.6 g fiber, 385 mg sodium.
— Linda Gassenheimer
Linda Gassenheimer is the author of over 30 cookbooks, including her latest, The 12-Week Diabetes Cookbook.