Rye Free Vegan Thai Mango Salad

Total time25 min

Prep time25 min

Cook time0 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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)
ReaLime 100% Lime Juice In Bottle - 15 Fl. Oz.Nellie & Joes Key West Lime Juice - 16 Fl. Oz.Santa Cruz Organic 100% Pure Lime Juice - 16 Fl. Oz.Realime 100% Lime Juice Pompeii 100% Lime Juice
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!