January 06, 2018
Salads, Fruit Salad, Vegetable Salad,
Fruit, Mango, Vegetables, Cucumber, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, July 4th, Labor Day, Ladies Luncheon, Summer, Stove Top, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, Spring, Pasta Salad more
Add toRecipe Book
Add toShopping List
"Recipe source: Bon Appetit (January 2004)"
In a saucepan over medium heat warm the vinegar, sugar and salt, stirring occasionally until sugar dissolves (about 1 minute). Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil and lime peel.
Cook noodles in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally; drain well and rise under cold water; drain again. Transfer noodles to dish-towel-lined platter to drain. Transfer noodles to large bowl. Add dressing and toss.
Add cucumber,mango, basil and mint to noodles and toss. Arrange salad on platter. Sprinkle with chopped peanuts. Garnish with lime wedges.
****Can be prepared 2 hours ahead; covered and let stand at room temperature.
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
Recipe Stories / Blog
For those who like Japanese food, this is just like your California roll. Just,...
A simple yet flavorful dish that’s both easy to make and wonderful to eat.
Delete this. It's that time of day again. When the clock turns to a certain...