Mango Salad
Easy Vegan Mango Salad recipe for a plate of fresh, colourful goodness with touches of sweet, sour, salty, nutty and herby.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2 ripe mangoes
- 1 medium shallot
- 1 medium tomato
- 1/3 medium length cucumber
- 1 small handful herbs of your choice (mint, fresh coriander leaves, etc)
- 2 tbsp crushed peanuts
- 2 tbsp fresh lime juice (= 1 lime)
- 1 tsp light soy sauce
- freshly ground black pepper
Instructions
- 1
Place the lime juice, soy sauce and black pepper in a small bowl, mix and set aside.
- 2
Peel the mango and slice into thin strips. Place in a large bowl.
- 3
Halve, then thinly slice the shallot. Add to the bowl.
- 4
Halve the tomato, then slice thinly. Add to the bowl, along with any juices.
- 5
Cut the cucumber into rectangular slices, and then cut them into strips. Add to the bowl.
- 6
Roll your herbs into a chiffonade, and slice them thinly. Or just chop up your herbs, whatever works.
- 7
Gently mix all the salad ingredients with your clean hands, or a fork and a spoon.
- 8
Drizzle the dressing all over and toss to mix. That's it. Best enjoyed immediately. But can be kept, covered, in the fridge for up to 3 hours.