Mango Noodle Salad & Roasted Potato-Pepper Salad

summer side dishes

Mango Noodle Salad With Sesame Seeds

Need a dish that’s pretty, healthy, and scrumptious? Serve up this refreshing salad, which combines whole grain pasta, sweet mangoes, and an easy, Asian-inspired dressing.

Ingredients

  •  2 tablespoons  sesame seeds
  •  12 – 14 ounces  soba noodles or whole grain linguine
  •  3 tablespoons  vegetable oil
  •  1 tablespoon  sesame oil
  •  3 tablespoons  rice vinegar
  •  3 tablespoons  lime juice
  •  3 tablespoons  honey
  •  1/2 teaspoon  salt
  •  1/8 teaspoon  pepper
  •  Pinch or red pepper flakes (optional)
  •  4 green onions, thinly sliced
  •  2 carrots, grated
  •  2 mangoes, peeled and diced
  •  1/4 cup  chopped cilantro

Make It

1. In a small skillet over medium heat, toast the sesame seeds until fragrant and light brown, about 2 minutes. Set them aside to cool.

2. In a large pot, boil the noodles until tender but firm to the bite, 8 to 9 minutes. Drain and rinse under running cold water and drain again. Toss with 1 tablespoon of the oil.

3. In a large bowl, combine the remaining vegetable oil with the sesame oil, vinegar, lime juice, honey, salt, pepper, and red pepper flakes, if using. Whisk to mix well. Add the noodles, green onions, carrots, mango, and cilantro and toss. Add more salt and pepper to taste, if needed. Refrigerate the salad for 2 hours, stirring every half hour, so that the noodles absorb the dressing evenly. Serve the salad cold with the sesame seeds sprinkled over the top.

Roasted Potato & Pepper Salad With Cilantro Salsa

A vibrant green salsa adds some zip to the creamy fingerling potatoes in this tasty side dish. Dark green poblano chiles add a bit of fruity heat; if your gang prefers things mild, simply omit them and the jalapeño and swap in bell peppers instead.

Ingredients

  •  2 pounds  fingerling potatoes or other small boiling potatoes, quartered lengthwise
  •  1/4 cup  extra-virgin olive oil
  •  1/2 teaspoon  salt
  •  1/4 teaspoon  pepper
  •  2 poblano chiles, seeded and cut into 1-inch dice
  •  1 jalapeno chile (or less to taste), seeds adn ribs removed
  •  1 garlic clove
  •  1 cup  packed cilantro
  •  2 tablespoons  cider vinegar

Make It

1. Heat the oven to 400 degrees . Place the potatoes on a baking sheet with 1 tablespoon of the olive oil and the salt and pepper and toss to coat. Spread the potatoes out on the pan so that they cook evenly, and roast for 20 minutes. Add the poblanos and roast until the potatoes are tender and browned, about 20 minutes more.

2. While the potatoes roast, pulse the jalapeno and garlic in a food processor. Add the remaining olive oil, the cilantro, and the vinegar with a pinch of salt and pepper and pulse to combine. Taste and add vinegar, olive oil, salt, or pepper, if needed.

3. Transfer the hot potatoes to a shallow bowl and toss with the salsa. Serve warm or at room temperature.

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