Coconut-Mango Rice Noodle Salad

Coconut-Mango Rice Noodle Salad
Coconut-Mango Rice Noodle Salad
Vegan Green beans, cashews, mint, carrot, cucumber, and lime shine through the pearly noodles in this pretty, uplifting dish. The noodles will seem undercooked at first, but they will soften as they absorb the marinade and the moisture from the other ingredients. If you cook them all the way, the finished dish will be mushy. • Rice noodles of various thickness can be purchased inexpensively in most Asian-themed grocery stores, some supermarkets, and online. Use medium-thin ones for this recipe. • You can freeze the unused coconut milk in an ice cube tray, then transfer the cubes to a heavy plastic zip-style bag for making this (or something else) in the future. Don't forget to label the bag. • This tastes best within a few hours of being assembled, so plan accordingly. • Make sure the cucumber is sweet.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 3 or 4 modest main-dish servings
Asian Vegetarian Dinner Tropical Fruit Mango Vegan Noodle Pescatarian Wheat/Gluten-Free Soy Free No Sugar Added Kosher Diabetes-Friendly
  • 1/2 teaspoon salt
  • 3 cups water
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon minced or crushed garlic
  • up to 2 teaspoons agave nectar or sugar
  • 2 tablespoons grapeseed or peanut oil
  • 3/4 cup reduced-fat coconut milk (half a 14- to 15-ounce can)
  • 4 ounces medium-thin rice noodles
  • 1/3 pound slender green beans, trimmed and halved either lengthwise or crosswise
  • 1/2 cup pickled red onions
  • 1 small (6-inch) cucumber (peeled if the skin is bitter), diced
  • 1 medium carrot, coarsely grated
  • 1 ripe, sweet mango, peeled, pitted, and cut into 1/2-inch dice, or 1 heaping cup diced defrosted frozen mango
  • about 10 fresh mint leaves, cut into thin strips
  • 1 cup lightly toasted cashews, chopped or whole
  • Carbohydrate 59 g(20%)
  • Fat 34 g(52%)
  • Fiber 5 g(21%)
  • Protein 11 g(23%)
  • Saturated Fat 14 g(69%)
  • Sodium 377 mg(16%)
  • Calories 558

Preparation 1. 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. 2. Place a colander on a plate next to the stove and have a pair of tongs or a spider skimmer handy. 3. Combine the coconut milk and water in a medium saucepan and bring to a boil. 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. 4. Return the colander to the plate (emptied of any water) near the 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. 5. 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.) 6. 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. 7. Stir in the mango, mint, and most of the cashews shortly before serving. Serve topped with the remaining cashews and any combination of the Enhancements. 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 Little Soup SnackDon'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. 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.

Preparation 1. 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. 2. Place a colander on a plate next to the stove and have a pair of tongs or a spider skimmer handy. 3. Combine the coconut milk and water in a medium saucepan and bring to a boil. 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. 4. Return the colander to the plate (emptied of any water) near the 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. 5. 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.) 6. 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. 7. Stir in the mango, mint, and most of the cashews shortly before serving. Serve topped with the remaining cashews and any combination of the Enhancements. 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 Little Soup SnackDon'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. 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.

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