This year, Summer declines to do more than peek her head between the clouds about 1 day per week. Today, a couple of days after Xmas, it is cool and wet, with persistent rain. I can do no more than pretend it is Summer and dream of hot days, beaches and cool drinks.
This is a beautiful, light, Summer salad with green mango for tang, peanuts for crunch and vermicelli for bulk.
Similar recipes include Persian Noodles with Eggplant, Saffron and Kashk, Longan and Green Mango Salad, Pomelo, Green Mango and Pea Eggplant Salad; Jicama and Green Mango Salad; and Jicama, Green Mango and Red Radish Salad.
Or try Glass Noodles with Spinach.
Vermicelli, Carrot and Green Mango Salad
Take some soaked or cooked rice vermicelli (or other rice noodles) that are drained and rinsed. Toss with cubed green mango, chopped peanuts, shredded carrot, finely minced spring onions (scallions) and finely grated lime peel.
Make a dressing with rice vinegar, lime juice, a little umaboshi, finely chopped red chilli and a little sugar.
Each time you make it, it will be a little different.
recipe notes and alternatives
You can add a little soy instead of umaboshi, but it will darken the dressing and the salad just a little. Sesame oil is good too.
Rice vermicelli noodles are often called glass noodles or cellophane noodles.
Add mint, coriander leaves (cilantro) and a little hot Vietnamese mint (if you dare) to the salad as well. Sliced red chilli too, or green.