With the mango season at its peak I love making the most of my mango cravings. This salad is another one of my favorites for this season.
I make this with the thin rice noodles but feel free to alternate with other kinds or whatever you have in hand. Top your lettuce with boiled rice noodles, cucumbers, steak and MANGO! Mix together all the ingredients for the dressing and pour over!
For those who don’t like cold pasta can add more vegetables instead. I don’t promise you will get the same taste, but Hey! You’ll get to have that mango with a different twist.
Ingredients
- 4 ounces rice noodle, such as Pad Thai noodles
- 1 head of romaine lettuce or 6 Little Gem heads, rinsed and chilled
- ½ cucumber, sliced from stem to stern and then into half moons
- ¾ pound thinly sliced steak, cooked medium rare
- 1 mango, peeled and thinly sliced
- ½ cup rice vinegar
- 2 T soy sauce
- ½ t brown sugar
- 1 T sesame seed oil
- 2 t sesame seeds
- Pinch of salt
- 1 green onion, finely sliced
Directions
- 1Cook rice noodles to package instructions, rinse and drain. Note: cooking time will vary with thickness of noodles.
- 2Spread lettuce over a serving platter and top with rice noodles, cucumber, steak and mango.
- 3Make dressing by whisking the last 8 ingredients together in a small bowl. Drizzle the dressing over the salad and serve.
