Thai Rice Noodle Salad with Grilled Mango, Honey, Cilantro & Sriracha Dressing

Dressing:

1 ripe but firm mango, peeled, and cut into two halves without the pit (1)

1/3 cup canola oil (75 mL)

1 Tbsp honey (15 mL)

1 Tbsp lime juice (15 mL)

1 Tbsp fresh cilantro, chopped (15 mL)

1 tsp Sriracha (5 mL)

1-3 Tbsp water (15-45 mL) (optional, for desired consistency)

Salad:

1 package of vermicelli rice noodles, cooked (250 g)

2 cups shredded Napa cabbage (500 mL)

2 large carrots, peeled and julienned (2)

2 cups sugar snap peas, blanched and julienned (500 mL)

1/2 red onion, peeled and thinly sliced (1/2)

1/4 cup roasted salted peanuts, coarsely chopped (60 mL)

2 Tbsp toasted black sesame seeds (30 mL)
Dressing:
1. Preheat a gas grill over medium heat. Brush both sides of each mango piece with canola oil. Place on grill and cook until slightly charred, about 1 minute. Flip over and repeat. Remove from grill and let cool.
2. Place mango along with remaining ingredients into a food processor and process until smooth. Season with salt and pepper to taste.
Salad:
1. Combine all ingredients in a large bowl, except nuts and seeds, and toss together to combine.
2. Stir dressing, to taste, into mixture. Divide salad equally between four plates. Garnish with equal amounts of peanuts and sesame seeds. Serve immediately.