Soba Noodle Salad With Cucumber & Mango
Recipe: #28909
January 06, 2018
Categories: Salads, Fruit Salad, Vegetable Salad, Mango, Cucumber, Asian, Brunch, July 4th, Labor Day, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, more
"Recipe source: Bon Appetit (January 2004)"
Ingredients
Nutritional
- Serving Size: 1 (132.5 g)
- Calories 160.4
- Total Fat - 1.6 g
- Saturated Fat - 0.4 g
- Cholesterol - 0.9 mg
- Sodium - 9810.3 mg
- Total Carbohydrate - 34 g
- Dietary Fiber - 1.8 g
- Sugars - 9.3 g
- Protein - 5.4 g
- Calcium - 54.4 mg
- Iron - 1.6 mg
- Vitamin C - 12.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
Add cucumber,mango, basil and mint to noodles and toss. Arrange salad on platter. Sprinkle with chopped peanuts. Garnish with lime wedges.
Step 4
****Can be prepared 2 hours ahead; covered and let stand at room temperature.
Tips
No special items needed.