It might not feel like it yet, but spring is here and the sunny, warmer days it brings always have me craving lighter foods. Bring on the salads! Fruit! Vegetables! All the carbs and casseroles that keep us warm and cozy during winter suddenly start feeling heavy and unappetizing. If you’re looking for a light dinner to welcome the warmer weather and sunny days, this is it.
Ribbons of daikon and carrot are tossed with rice vermicelli, sliced mango, microgreens and fresh herbs in a sweet-and-tangy Asian-inspired dressing. It’s simple to make and leftovers are perfect for tucking into your lunch bag for work the next day. You can even add baked tofu or tempeh cubes for a more filling meal if you like.
This recipe comes from The Love and Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking
Since receiving a copy of this cookbook to review, I’ve made the Creamy Pumpkin Brown Rice Penne and Roasted Cauliflower & Pear Pizza, in addition to this salad. Because obviously if I’m reviewing a cookbook, I need to test some of the recipes—and I may have been a wee bit excited about this particular cookbook. Each recipe has been a hit and each has been doable as a weeknight dinner, either because it’s quick or because it has components that can be made in advance, which is essential for me.
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Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio
Ingredients
- 1 tablespoon (15 mL) tamari
- 1 garlic clove, minced
- 1 tablespoon (15 mL) fresh lime juice
- 1 tablespoon (15 mL) rice vinegar
- 2 teaspoons (10 mL) cane sugar
- 1 unripe mango, peeled and thinly sliced
- 2 daikon, peeled into ribbons
- 1 carrot, peeled into ribbons
- 4 ounces (115 g) rice vermicelli noodles
- 1/4 cup (60 mL) chopped mint
- 1/4 cup (60 mL) chopped basil
- 1/2 cup (125 mL) chopped cilantro
- 1/4 cup (60 mL) microgreens, for garnish
- 1/4 cup (60 mL) crushed peanuts, toasted (page 285)
- 1/2 teaspoon (2 mL) sriracha, or to taste
- Lime wedges, for serving
- Sea salt
Instructions
- Make the dressing: In a small bowl, whisk together the tamari, garlic, lime juice, rice vinegar, and sugar.
- In a large bowl, toss together the mango, daikon, and carrot. Drizzle in half of the dressing and toss. Chill for 15 minutes.
- Meanwhile, prepare the rice noodles according to the instructions on the package. Drain and rinse with cold water.
- Add the noodles to the salad bowl along with the remaining dressing, mint, basil, and cilantro and toss with a few pinches of salt to taste. Top with the microgreens, toasted peanuts, and sriracha to taste.
- Serve with lime wedges.
2 Comments
Rabecca
March 23, 2016 at 11:00 amMMMhhh I’m literally salivating! Love all your’e creations so much!
Rabecca/ http://www.midnightburnout.com/
Emma {Emma's Little Kitchen}
March 23, 2016 at 2:33 pmI’m SO excited for this cookbook… thanks for the teaser! This looks super YUM x