*Affiliate disclosure. 

I love to find ways to add fruit to savory dishes or summer soups (case in point: my melon soup with sparkling wine), and this is recipe is no exception. If you need more protein or a healthy fat, add avocado, sautéed or grilled chicken breast or thighs, or salmon. 

Manni Tuscan Oil of Life Olive Oil

Manni's, The Oil of Life 

To make the dressing for this salad, I blend nutty sesame oil with fruity extra-virgin olive oil. My brand of choice is Manni's Oil of Life, made from the first press of superior-grade, antioxidant-rich organic olives from Tuscany. This elegant, nutrient-packed oil boasts a mild yet complex aroma that complements the diverse flavors in this salad without overpowering them.

Pro tip: If you don't want to do all the chopping of the vegetables, simply use a food processor.

Watch the Spicy Asian Salad video.

  • 4Servings



  • 1 red and yellow bell pepper, julienned and halved
  • 2 carrots, peeled and julienned and halved
  • 1/2 head green cabbage sliced and roughly chopped
  • 1/2 head purple cabbage sliced and roughly chopped
  • 1/4 cup fresh cilantro leaves, packed, roughly chopped
  • 1/4 cup fresh mint leaves, packed, roughly chopped
  • 2-3 green onions, white and green parts separated, green parts sliced thin for garnish
  • 1/2 mango, peeled and cut into cubes
  • 2 tablespoons chopped, toasted peanuts, for garnish

Spicy Citrus Vinaigrette

  • 1 small orange
  • 1 lime
  • 1 tablespoon sesame oil
  • 1 tablespoon extra virgin olive oil, like Oil of Life by Manni
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons grated fresh ginger
  • 1 garlic clove
  • 1 teaspoon red-pepper flakes
  • 1/4 teaspoon coarse salt


Make the dressing: Zest and juice the lime and the orange and put into small to medium bowl or a jar (we are in love with these Weck Tulip and Cylindrical Jars).  Add the remaining ingredients and whisk or shake (if you're using a jar) until combined. Adjust seasoning if necessary.

Make the salad: In a large bowl toss the bell peppers, carrots, cabbage, cilantro, mint and green onions with vinaigrette. Put salad into a large serving bowl and neatly lay cut mango across the top of the salad. Sprinkle salad with chopped peanuts and serve.

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