Asian glass noodle mango salad with peanut lime dressing

Asian glass noodle mango salad with peanut lime dressing: fruity, fresh and quick to make with glass noodles, mango, pepper, peanut butter and lime.

At a glance

• Serves 1
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 350 kcal per serving
• Protein: 10 g
• Fat: 12 g
• Carbs: 60 g

Ingredients

• 50 g glass noodles
• 1 mango
• 1 tbsp peanut butter
• 1 unwaxed lime
• 1 pepper

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Soak the glass noodles in hot water following the packet instructions until soft. Drain and rinse briefly under cold water.
2. Peel the mango, cut the flesh away from the stone and slice it into thin strips. Cut the pepper into narrow strips as well.
3. Stir the peanut butter, lime juice, warm water and a little salt into a smooth dressing. It should be creamy but still easy to pour.
4. Put the glass noodles, mango and pepper in a large bowl. Toss everything loosely so the ingredients keep their texture.
5. Pour the peanut lime dressing over the salad and fold it in carefully. Let the salad stand briefly so the flavours come together.
6. Serve the glass noodle mango salad straight away while it's fresh. It's especially good as a light lunch or as a side.

Good to know

This salad is a real winner. Fresh, creamy and pleasantly light, but still satisfying. Just right on warm days.

Swaps

Peanut butter → almond butter (milder flavour, also provides unsaturated fats). Mango → papaya (similarly juicy, with vitamin C). Pepper → cucumber (fresher and more watery). Glass noodles → rice noodles (similar texture, depending on the type a little more fibre).

Allergens

Contains peanuts. Finely cut, it suits children well – swap the peanut butter if there's a peanut allergy – and during pregnancy the salad is usually no problem with fresh, well-washed ingredients.

Dairy-free recipes