Mango And Chilli-Pickled Cucumber Noodle Salad Recipe

Cooking Directions

• STEP 1.Using a spiralizer, turn the cucumbers into noodles and set aside.
• STEP 2.In a small bowl, combine the rice vinegar, sugar, salt, and red chilli flakes. Add the cucumber noodles and toss to coat. Let it sit for 10 minutes to pickle.
• STEP 3.In a large bowl, whisk together the lime juice, fish sauce, honey, and sesame oil. Add the mangoes, cucumber noodles, and red onion. Toss to combine.
• STEP 4.Garnish the salad with fresh mint, cilantro, and chopped peanuts. Serve chilled.

Cooking Tips

• If you don't have a spiralizer, you can use a julienne peeler or a mandoline to make cucumber noodles.
• For a spicier salad, add more red chilli flakes or thinly sliced fresh chillies.
• You can make the salad ahead of time and store it in the refrigerator for up to 2 days. Add the garnishes just before serving.

Storage and Serving

• Store the salad in an airtight container in the refrigerator.
• Serve the salad chilled as a refreshing side dish or as a light lunch.
• You can also add grilled chicken or shrimp to make it a more substantial meal.