Breastfeeding Friendly Vegan Thai Mango Salad
Total time25 min
Prep time25 min
Cook time0 min
4.5(30)
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Learn more →Ingredients
4 servings
For the salad
- 2 large green (unripe) mangoes (about 1 lb total), peeled and julienned
- 2 cups shredded red cabbage
- 1 large carrot, peeled and julienned
- 1 red bell pepper, thinly sliced
- 3 scallions (green parts only), thinly sliced
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves, roughly torn
- ½ cup roasted unsalted peanuts, roughly chopped
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tsp sriracha or sambal oelek
- 1 clove garlic, finely grated
- 1 tsp fresh ginger, finely grated
For serving
- 1–2 tbsp fresh lime juice, for finishing (optional)
- 2 tbsp roasted unsalted peanuts, roughly chopped (optional)
- 1 fresh red chili, thinly sliced (optional)
Instructions
- 1
Make the dressing: whisk together the lime juice, tamari, maple syrup, toasted sesame oil, sriracha, garlic, and ginger in a small bowl until fully combined and the maple syrup is dissolved.
- 2
Combine the julienned mango, shredded red cabbage, julienned carrot, and sliced red bell pepper in a large mixing bowl.
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