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Coconut-Mango Rice Noodle Salad

4.7

(4)

This image may contain Plant Food Produce Bean Sprout Vegetable and Sprout
Photo by Mollie Katzen

Vegan

Green beans, cashews, mint, carrot, cucumber, and lime shine through the pearly noodles in this pretty, uplifting dish. The noodles will seem undercooked at first, but they will soften as they absorb the marinade and the moisture from the other ingredients. If you cook them all the way, the finished dish will be mushy.

• Rice noodles of various thickness can be purchased inexpensively in most Asian-themed grocery stores, some supermarkets, and online. Use medium-thin ones for this recipe.

• You can freeze the unused coconut milk in an ice cube tray, then transfer the cubes to a heavy plastic zip-style bag for making this (or something else) in the future. Don't forget to label the bag.

• This tastes best within a few hours of being assembled, so plan accordingly.

• Make sure the cucumber is sweet.

Little Soup Snack

Don't discard any leftover coconut-graced cooking liquid. Instead, make it into a cook's snack by adding tiny touches of lime juice, sugar, salt, and garlic, and a torn basil leaf. Sip happily while finishing the recipe.

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