This cool noodle salad is just what you want on a hot summer night. A great vegetarian main, it would also be tasty with grilled shrimp or scallops. For best results, use avocados that are just ripe.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I changed the dressing a bit as I didn't have chilies. I used togarashi instead and added chopped green onion - it turned out well. Family loved the salad, even kids!
I agree that 1/2 cup olive oil is too much and dilutes the flavors in the dressing too much. I also agree that I'll make it again because the mango and avocado with rice noodles is wonderful.
I thought this was a nice, slightly bland, but very quick salad that will be great for hot summer days. I followed the recipe as it was written and I think that 1/2 a cup of olive oil is too much, at least for my taste. You could definitely cut it back and ramp up the other more flavourful ingredients to give it a bit more zip. I'd make it again since I love the ingredients, but I'll definitely be reducing the oil.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?