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Mango and chilli-pickled cucumber noodle salad
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Prep Time:
75 minutes
Cook Time:
5 minutes
Total Time:
80 minutes
Impress guests with our zesty mango and chili cucumber noodle salad, perfect for a crowd.
Ingredients:
  • 2 Lebanese cucumbers
  • 1 large eschalot, thinly sliced
  • 2 long red chillies, thinly sliced
  • 62.50 ml rice wine vinegar
  • 150g dried rice vermicelli noodles
  • 250.00 ml fresh coriander leaves, plus extra sprigs to serve
  • 125.00 ml fresh mint leaves
  • 2 mangoes, thinly sliced
  • 42.00 gm lime juice, plus lime wedges to serve
  • 31.50 gm soy sauce
  • 16.00 gm brown sugar
  • 1 tsp sesame oil
  • 62.50 ml roughly chopped roasted cashews
Instructions:
  • Thinly slice cucumbers using a julienne peeler and place in a glass bowl. Add eschalot, chili, and vinegar. Let it sit for 1 hour to enhance the flavors.
  • Prepare noodles according to the package instructions, then thoroughly drain them. Allow the noodles to cool before proceeding.
  • In a bowl, gently cut the noodles with kitchen scissors. Add the cucumber, coriander, mint, and mango mixture, then mix everything together.
  • Combine lime juice, soy sauce, sugar, and oil in a jug. Season with pepper and drizzle over the salad. Toss to mix well. Garnish with coriander sprigs and cashews. Serve with lime wedges.

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