Cold Asian salad with noodles, cucumber, avocado and mango
Cook 2 nests rice noodles in boiling water until tender, then drain and cool. Blanch 170 g asparagus and slice. Toss the noodles, asparagus, ½ diced cucumber, ½ sliced cucumber and 2 sliced celery stalks with leaves. To make the dressing, combine 3 T rice wine vinegar, 1 clove chopped garlic, 1 sliced red chilli, 1 x 4 cm piece peeled and grated fresh ginger, ¼ cup canola oil, 1 t caster sugar, the juice of ½ lemon and ½ t fish sauce. Drizzle over the salad and top with 2 sliced avocados and 1 diced ripe mango. Sprinkle over 30 g roasted cashews. Serves 4 HEALTH-CONSCIOUS, DAIRY-FREE, MEATFREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Cape Point Sauvignon Blanc 2018