Mango Salad
An easy mango salad inspired by Thai flavors.
Servings: 3
Ingredients
For the Dressing:
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon freshly grated ginger
- 2 tablespoons fish sauce
- 1 Thai chili thinly sliced (optional if you like it spicy)
- Salt and pepper to taste
For the salad:
- 2 underripe mangoes julienned (grated or thinly sliced)
- 1 small cucumber seeded, julienned (grated or thinly sliced)
- 1 red bell pepper seeded, julienned (grated or thinly sliced)
- 1/4 cup fresh basil roughly chopped
- 1/4 cup fresh mint roughly chopped
- 4 scallions thinly sliced
Instructions
- In a small bowl, whisk together all the dressing ingredients. Set aside.
- In a large bowl combine julienned mango, cucumber, bell pepper and dressing. Toss to coast. Refrigerate for 30 minutes.
- To finish, toss salad with fresh herbs and scallions. Serve immediately.
Notes
Storing: Leftover mango salad can be stored in an airtight container for 1-2 days. After 2 days, the vegetables will lose their crunchy texture and may become soggy.
Freezing: Because of the high water content in the fresh vegetables, freezing is not recommended.
Nutrition
Calories: 65kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 950mg | Potassium: 310mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1735IU | Vitamin C: 68mg | Calcium: 47mg | Iron: 1mg