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Rice noodle & mango herb salad

Bettina Campolucci Bordi

A vibrant vegan side dish for a summer barbecue

Recipe Meta


20 mins


5 mins


4 as a side




For the salad

  • 1 packet of rice noodles
  • 2 mangos
  • A handful of Treviso radicchio, or other bitter leaves
  • 1 cucumber

For the dressing

  • 1 tbsp neutral oil
  • 1 lime, zest and juice
  • 1 red chilli, chopped
  • A thumb-sized piece of ginger, grated
  • 2 tbsp chopped pickled ginger
  • 2 cloves of Thai garlic, grated
  • A few dashes of soy sauce
  • A few dashes of vegan fish sauce

For the toppings

  • A handful of fresh coriander leaves
  • A handful of fresh Thai basil leaves
  • A handful of fried shallots


Cook the rice noodles according to the packet instructions. Drain and set aside to cool.

Peel and slice the mangos, chop the bitter leaves and thinly slice the cucumber. Set aside.

In the bowl intended for the salad, whisk together the dressing ingredients, adjusting the soy sauce and fish sauce levels to suit your taste.

In the same bowl as the dressing, combine the cooked noodles, mango, bitter leaves and cucumber and toss gently to coat everything evenly.

Sprinkle the salad with the fresh herbs, then top with fried shallots for added crunch and flavour. Serve immediately.