Asian Salad with Mango and Ginger
Ingredients
SALAD
- 1 bag (4.4 lbs) Arctic Gardens Fusion
- 1/2 bag (200 g) Uncooked rice vermicelli (yields 500 g cooked)
- 2/3 cup Red onion, finely sliced
- 1/2 cup Red pepper, julienned
- 1 1/2 cups Bean sprouts
VINAIGRETTE
- 2 cups Arctic Gardens Diced Carrots or Arctic Gardens Medium Sliced Carrots
- 1/2 cup Rice vinegar
- 2/3 cup Mango juice
- 2 tsp Fresh ginger, grated
- 2 tbsp Honey
- 1/2 cup Canola oil
- 2 tbsp Fresh mint, chopped
Preparation
- Cook Fusion Blend in boiling water or steam for 3 to 4 minutes. Rinse under cold water and set aside.
- Cook rice vermicelli according to package instructions.
- Boil or steam carrots for 4 minutes. Rinse under cold water.
- Process chopped 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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