Asian Salad with Mango and Ginger
Ingredients
SALAD
- 1 bag (2 kg) Arctic Gardens Fusion Blend
- 1 tsp (5mL) Canola oil
- 1/2 bag (200 g) Uncooked rice vermicelli (yields 500 g cooked)
- 2/3 cup (80 g) Red onion, finely sliced
- 1/2 cup (80 g) Red pepper, julienned
- 1 1/2 cups (160 g) Bean sprouts
VINAIGRETTE
- 2 cups (200 g) Arctic Gardens Diced Carrots or Arctic Gardens Medium Sliced Carrots
- 1/2 cup (125 ml) Rice vinegar
- 2/3 cup (170 ml) Mango juice
- 2 tsp (10 g) Fresh ginger, grated
- 2 tbsp (30 ml) Honey
- 1/2 cup (125 ml) Canola oil
- 2 tbsp (6 g) Fresh mint, chopped
Preparation
- Cook Fusion Blend in boiling water or steam for 3 to 4 minutes. Rinse under cold water and set aside.
- Thaw the carrots. At the same time, cook the rice vermicelli according to package instructions.
- Sauté red peppers with canola oil
- In a processor, combine the carrots, rice vinegar, mango juice, fresh ginger, honey and canola oil.
- Mix together all salad vegetables with the rice vermicelli. Dress with vinaigrette and garnish with chopped mint.
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