Cold Asian salad with noo­dles, cu­cum­ber, av­o­cado and mango

Woolworths TASTE - - Eat In For Less -

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

122 TASTE JAN/FEB 2019

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