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Calypso mango and qukes noodle salad recipe
Calypso mango and qukes noodle salad recipe
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Delight in delicious vegetarian dishes packed with a rainbow of flavors and nutrients.
Ingredients:
  • 2 large Calypso® Mangoes
  • 200g Qukes® baby cucumbers
  • 100g dried rice vermicelli noodles
  • 375.00 ml fresh herbs (like mint, coriander, Thai basil)
  • 125g snow peas, shredded
  • 1 long red chilli, thinly sliced
  • 1/2 baby wombok, shredded
  • 1/4 red cabbage, shredded
  • 187.50 ml roasted salted cashews or macadamia nuts
  • 20.00 ml grated ginger
  • 83.33 gm coconut water
  • 68.75 gm sweet chilli sauce
Instructions:
  • Remove the mango cheeks and scoop out the flesh in one piece using a large spoon. Slice the mango thinly crossways.
  • Cook the noodles according to the package instructions. Rinse with cold water and drain thoroughly. Cut the noodles into thirds using kitchen scissors. Combine the noodles with Qukes®, herbs, snow peas, chili, and mango slices in a large bowl.
  • Mix the dressing ingredients and season with salt. Drizzle three-quarters of the dressing over the salad and toss gently to combine.
  • Mix the wombok and cabbage together and lay them over a large serving platter or board. Add the mango salad on top, sprinkle the cashews over the salad, drizzle the rest of the dressing, and enjoy your delicious dish.

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