After perfecting the spicy mango lime dressing this summer, I worked on a gluten free noodle salad that would include lots of veggies to create more of a meal with the salad. Napa cabbage delivers a light crunch with a milder flavour and the sugar snap peas add a touch of sweetness with their crunchy texture. I quite enjoyed the blend of flavours and textures, and so did my testers.
1 250g package buckwheat and sweet potato noodles (or 250g rice noodles)
8-10 leaves of napa cabbage, chopped finely
1 cup sugar snap peas, cut thinly crosswise
2 sprigs of fresh mint, leaves chopped
1/4 cup-1/2 chopped cilantro
1/2 fresh mango, cut into thin match sticks
Spicy Mango Lime Dressing – http://www.vivianlaw.ca/recipe-spicy-mango-lime-dressing/
Cook noodles according to package instructions, drain and rinse with cold water.
In a large bowl, toss together noodles, cabbage, sugar snap peas with the dressing, mix well. Top with mint, cilantro, and mango, mix again gently. Serve and enjoy at room temperature.
Make this salad a meal by topping it with some lean protein of your choice. Try tofu cubes, shrimp, fish, grilled chicken or pork.
