INGREDIENTS
1 tbsp (15 mL) rice vinegar
1 tsp (5 mL) soy sauce
3/4 tsp (4 mL) sambal olek (red chili paste)
1/2 tsp (2 mL) granulated sugar
1/4 tsp (1 mL) each salt and pepper
1 clove garlic, minced
1 tsp (5 mL) toasted sesame oil
1/4 cup (50 mL) vegetable oil
1 green (unripe) mango, peeled and very thinly sliced
1/2 red pepper, very thinly sliced
1/4 cucumber, cut into matchsticks pieces
1/4 cup (50 mL) very finely diced red onion
2 tbsp (30 mL) finely chopped fresh corinader leaves
2 cups (500 mL) soaked vermicelli rice noodles, well drained
6 Bibb or Boston lettuce leaves
1/3 cup (75 mL) chopped toasted cashews
PREPARATION
1 Whisk the vinegar with the soy sauce, sambal olek, sugar, salt, pepper and garlic. Whisking constantly, slowly drizzle in sesame and vegetable oils.
2 Toss the dressing with the mango, red pepper, cucumber, onion, cilantro and cooked noodles. Divide the noodle mixture evenly between the lettuce leaves. Sprinkle each serving with cashews. Makes 6 servings.
Tip: If lettuce leaves are small, cradle two leaves together to make an appropriate sized cup to hold the salad.
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