Coconut-Mango Rice Noodle Salad

Name: Coconut-Mango Rice Noodle Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 1 teaspoon Up agave nectar or sugar; 1 medium carrot, coarsely grated; 237 milliliters lightly toasted cashews, chopped or whole; 1 small (6-inch) cucumber (peeled if the skin is bitter), diced; 10 About fresh mint leaves, cut into thin strips; 0 teaspoons minced or crushed garlic; 151 grams slender green beans, trimmed and halved either lengthwise or crosswise; 2 Tbsps fresh lime juice; 177 milliliters reduced-fat coconut milk (half a 14- to 15-ounce can); 1 ripe, sweet mango, peeled, pitted, and cut into 1/2-inch dice, or 1 heaping cup diced defrosted frozen mango; 118 milliliters Pickled Red Onions; 2 Tbsps grapeseed or peanut oil; 113 grams thin rice noodles; 1 teaspoons salt; 710 milliliters water

Coconut-Mango Rice Noodle Salad is a vegan main course. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 3. One portion of this dish contains about 15g of protein, 33g of fat, and a total of 649 calories. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up cucumber, peanut oil, cashews, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

Combine the lime juice, garlic, agave or sugar, and salt in a large bowl and whisk to blend. Keep whisking as you drizzle in the oil until it is completely incorporated; set aside.

Ingredients you will need

Lime Juice

Garlic

Agave

Sugar

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Place a colander on a plate next to the stove and have a pair of tongs or a spider skimmer handy.

Equipment you will use

Colander

Skimmer

Stove

Tongs

Combine the coconut milk and water in a medium saucepan and bring to a boil.

Ingredients you will need

Coconut Milk

Water

Equipment you will use

Sauce Pan

Add the noodles and cook for exactly 3 minutes (best to use a timer). Use the skimmer or tongs to lift them out (leaving the pot on the heat) and transfer them to the colander. (They will be noticeably al dente.) Shake the colander over the plate to drain and dry the noodles, then transfer them directly to the marinade in the bowl. Turn and lift with tongs and/or a fork to get them coated.

Ingredients you will need

Marinade

Pasta

Shake

Equipment you will use

Colander

Skimmer

Kitchen Timer

Tongs

Bowl

Pot

Return the colander to the plate (emptied of any water) near the stove.

Ingredients you will need

Water

Equipment you will use

Colander

Stove

Add the green beans to the simmering water–coconut milk mixture. Cook them for about 5 minutes, or until just tender. Use the skimmer or tongs to lift them into the colander to drain. You can save the coconut broth to make a little soup snack for yourself.

Ingredients you will need

Coconut Milk

Green Beans

Coconut

Broth

Water

Soup

Equipment you will use

Colander

Skimmer

Tongs

Add the green beans (it's OK if they're still hot) along with the Pickled Red Onions to the noodle mixture, mixing gently until combined. (Use a fork to grab the onions, leaving their liquid behind.)

Ingredients you will need

Green Beans

Red Onion

Pasta

Onion

Let the salad cool to room temperature, then add the cucumber and carrot. Cover and chill until serving time; the optimal marinating-chilling time is about 2 hours.

Ingredients you will need

Cucumber

Carrot

Stir in the mango, mint, and most of the cashews shortly before serving.

Ingredients you will need

Cashews

Mango

Mint

Serve topped with the remaining cashews and any combination of the Enhancements.

Ingredients you will need

Cashews

Optional Enhancements

Minced jalapeño scattered through * Touch of lime zest mixed in to give it more zing * Lime wedges * Toasted unsweetened coconut on top * Minced fresh basil (regular or Thai) and/or cilantro on top * Chili paste or Sriracha on the side

Ingredients you will need

Unsweetened Coconut

Chili Paste

Fresh Basil

Lime Wedge

Lime Zest

Cilantro

Sriracha

Little Soup Snack

Ingredients you will need

Soup

Don't discard any leftover coconut-graced cooking liquid. Instead, make it into a cook's snack by adding tiny touches of lime juice, sugar, salt, and garlic, and a torn basil leaf. Sip happily while finishing the recipe.

Ingredients you will need

Fresh Basil

Lime Juice

Coconut

Garlic

Sugar

Salt

Reprinted with permission from Heart of the Plate: Vegetarian Recipes for a New Generation by Mollie Katzen. Copyright © 2013 by Tante Malka; photographs and illustrations © 2013 by Tante Malka. Published by Houghton Mifflin Harcourt.