Rice Noodle Salad with Mango (GF, Vegan)

This is a great salad for the summer, it's a chilled salad that is mostly raw. Great way to use a bunch of herbs from your garden as well! I got this recipe from one that I found in Vegetarian Times Magazine in 2010 in the Farmers' Market Cookbook edition and made it to be my style. They come out with one annually that is in season eating great recipes for the summer. I just got their latest one, it's great!

Makes 6 servings

Dressing:
1/3 cup agave nectar
1/3 cup lime juice (or lemon)
1/4 cup bragg liquid aminos (or soy sauce)
1 TBS rice vinegar
2 cloves garlic, minced (about 2 tsp)
1/8 tsp cayenne pepper
1/4 tsp crushed red pepper flakes

Salad:
6 oz dry rice-stick noodles
1 large carrot, julienned
1 1/2 cup sliced lettuce mix (or spinach if you prefer)
1/4 cup basil leaves, sliced
1/4 cup mint leaves, sliced
1/4 cup italian parsley leaves, sliced
1/4 cup cilantro leaves, sliced
1 medium cucumber, halved and sliced
1 green onion, thinly sliced
1 large ripe mango, cut into small cubes
1/3 cup raw pepitas (optional)

To make the dressing, combine all dressing ingredients and mix well

To make the salad: Soak the noodles in hot water for 15 min, then drain. Cook the noodles in boiling water for 5 min, then drain into a colander and rinse with cold water. Put into large bowl, and cut noodles with knife so break them up. Add in the rest of the salad ingredients and mix well. Top with 3/4 of the dressing. The rest of the dressing you can drizzle over the top when serving.