Name: Cooling Mango Chili Lime Vermicelli Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Thai
Ingredients: 4 ounces rice vermicelli noodles; 1 large ripe mango, peeled and julienned; 1 medium cucumber, julienned; 1 large carrot, julienned; 1/2 red bell pepper, thinly julienned; 1/2 cup fresh cilantro, chopped; 1/4 cup fresh mint leaves, chopped; 1/4 cup roasted peanuts, chopped, for garnish; 3 tablespoons fresh lime juice; 1 tablespoon vegan fish sauce alternative or low-sodium soy sauce; 1-2 teaspoons granulated sugar or maple syrup, to taste; 1-2 fresh red chilies, thinly sliced or 1/2 tsp red pepper flakes; 1 clove garlic, minced

Why Make This Recipe

Cooling Mango Chili Lime Vermicelli Salad is a refreshing dish that brings a burst of flavors together. It’s perfect for warm days or as a light lunch. The combination of sweet mango, crunchy vegetables, and zesty lime makes it a delightful, healthy choice. Plus, it’s quick and easy to prepare, making it a staple for busy weeknights.

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How to Make Cooling Mango Chili Lime Vermicelli Salad

Ingredients:

4 ounces rice vermicelli noodles
1 large ripe mango, peeled and julienned or thinly sliced
1 medium cucumber, julienned
1 large carrot, julienned
1/2 red bell pepper, thinly julienned
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup roasted peanuts, chopped, for garnish
3 tablespoons fresh lime juice
1 tablespoon vegan fish sauce alternative or low-sodium soy sauce
1-2 teaspoons granulated sugar or maple syrup, to taste
1-2 fresh red chilies, thinly sliced or 1/2 tsp red pepper flakes
1 clove garlic, minced

Directions:

Cook the rice vermicelli noodles according to package directions. Drain and rinse thoroughly with cold water to stop cooking and prevent sticking. Set aside.
In a large salad bowl, combine the julienned mango, cucumber, carrot, and red bell pepper.
Add the chopped cilantro and mint to the bowl.
Prepare the Dressing: In a small bowl, whisk together the lime juice, vegan fish sauce alternative (or soy sauce), sugar (or maple syrup), sliced chilies (or flakes), and minced garlic. Stir until the sugar is dissolved. Taste and adjust for sweetness, sourness, and spiciness.
Add the cooked and cooled rice noodles to the bowl with the mango and vegetables.
Pour the chili lime dressing over the salad.
Toss everything gently until well combined and the noodles are coated with dressing.
Serve immediately, garnished with chopped roasted peanuts.

How to Serve Cooling Mango Chili Lime Vermicelli Salad

Serve this salad chilled or at room temperature. It makes a great side dish or a light meal on its own. For an added crunch, sprinkle more roasted peanuts or some toasted sesame seeds on top before serving.

How to Store Cooling Mango Chili Lime Vermicelli Salad

Leftovers can be kept in an airtight container in the fridge. It’s best enjoyed fresh, but you can store it for up to 2 days. Keep in mind that the noodles may absorb the dressing, so you might want to add a little extra lime juice or dressing before serving if you keep it for later.

Tips to Make Cooling Mango Chili Lime Vermicelli Salad

For added protein, consider adding cooked shrimp or tofu.
Use a vegetable peeler for quick julienning of the carrot.
Adjust the level of spiciness based on your preference by using more or fewer chilies.

Variation

You can switch up the vegetables based on what you have. Bell peppers, scallions, or shredded red cabbage work well. Feel free to substitute the mango with papaya or pineapple for a different fruit flavor.

FAQs

Can I make this salad ahead of time?
Yes, you can prepare the vegetables and dressing ahead of time. Just combine them with the noodles right before serving to keep everything fresh.

Is this salad gluten-free?
Yes, if you use a gluten-free soy sauce alternative or ensure that your vegan fish sauce substitute is gluten-free, this salad can be gluten-free.

Can I add other proteins to this salad?
Absolutely! Grilled chicken, shrimp, or chickpeas can be great additions for some extra protein.