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Thai mango salad

Thai mango salad

A vibrant Thai mango salad featuring fresh ingredients and a zesty dressing, perfect as a starter.
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Prep Time 20 minutes
Total Time 20 minutes
Course starter
Cuisine Thai
Servings 4 servings
Calories 280 kcal

Equipment

  • Knife
  • bowl
  • whisk

Ingredients
  

Vegetables

  • 1 large Thai green mango or unripe mango
  • 1 large red pepper Romano pepper preferred
  • a handful Cos lettuce leaves
  • 2 spring onions white parts sliced finely
  • 1 courgette
  • 1 red chilli diced finely
  • a handful roasted cashews or peanuts chopped
  • fresh coriander and/or mint chopped + a few whole leaves for decoration

Dressing

  • 2-3 tablespoon lime juice
  • 1 tablespoon sesame oil
  • 1 small garlic clove pressed
  • 2 tablespoon tamari or soy sauce for gluten-free version
  • 1 teaspoon maple syrup or sugar
  • to taste ground pepper

Instructions
 

Method

  • Using a sharp knife or a special peeler, julienne mango, pepper and courgette. Tear Cos lettuce leaves roughly.
  • Whisk all the dressing ingredients together in a small bowl and set aside for the flavours to marry.
  • In a large mixing bowl, mix together all salad ingredients apart from nuts.
  • Mix the dressing in, adjust seasoning. Serve sprinkled with nuts and a few leaves of mint and/or coriander.

Notes

My mango turned out to be a bit riper (and therefore yellow) than I would have liked, but it still worked as it was still firm and not overly sweet and juicy.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 22gProtein: 5gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gSodium: 350mgPotassium: 400mgFiber: 5gSugar: 10gVitamin A: 20IUVitamin C: 15mgCalcium: 4mgIron: 10mg
Keyword easy recipes, fresh ingredients, healthy salad, salad, Thai mango salad, vegan salad
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