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Mango, papaya and rice noodle salad recipe

Try this delicious and light Asian salad recipe with refreshing mango, papaya and rice noodles and serve it with our Leopard’s Leap Chardonnay Pinot Noir.

Serves 4


1 cup vermicelli noodles, broken into 8 cm pieces

1 cup boiling water

1 mango cut into match stick size pieces

1/2 papaya, cut into match stick size pieces

2 Tbsp spring onions, chopped

1 chili, deseeded and chopped

2 Tbsp basil, chopped

2 Tbsp coriander, chopped


1/2 cup bean sprouts


Place vermicelli in a large heatproof bowl and cover with boiling water. Set aside for about 5 minutes or until just soft. Drain and rinse under cold water.

Once the noodles have cooled down, combine them with the mango, papaya, onion, chili and herbs. Toss the salad with the dressing just before serving. The salad is best served chilled.


3 tbsp fish sauce

2 tbsp lime juice

1 tbsp grated palm sugar

Combine all ingredients and whisk together.

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