This Spicy Mango Asian Inspired Salad Kicks up the Lunchtime Heat (Plant-Based, Video)
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 to make this feel like a meal, add avocado, sautéed or grilled chicken breast or thighs, or salmon.
Here's How to Make this Mango Salad
- Duration
- Prep Time
- 4Servings
Ingredients
Salad
- 1 red bell pepper, julienned and halved
- 1 yellow bell pepper, julienned and halved
- 2 carrots, peeled, 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
Preparation
Make the dressing: Zest and juice the lime and the orange, and put into a 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 until combined. Season to taste.
Make the salad: In a large bowl, toss the bell peppers, carrots, cabbage, cilantro, mint and green onions with the vinaigrette. Put the salad into a large serving bowl, and neatly lay the cut mango across the top of the salad. Sprinkle with chopped peanuts and serve.
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