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This Spicy Mango Asian Inspired Salad Kicks up the Lunchtime Heat (Plant-Based, Video)

This easy mango salad is popping with flavor with savory bell peppers, cilantro, mint, green onions, ginger, and garlic. Watch the 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. 

spicy mango asian salad in a white bowl surrounded by peanuts green onions, cilantro and a whole mango.
  • Duration
  • Prep Time
  • 4Servings



  • 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


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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