Ingredients:
For the Salad:
2 ripe but firm mangoes, peeled and julienned or diced (about 2 cups / 330g)
1 red bell pepper, thinly sliced or julienned
1/2 cucumber, seeded and julienned or diced
1/2 cup (75g) carrots, julienned or shredded
1/4 cup (40g) red onion, very thinly sliced
1/2 cup (70g) roasted unsalted peanuts, roughly chopped
1/2 cup (20g) fresh cilantro, chopped
1/4 cup (10g) fresh mint leaves, chopped (optional)
For the Chili Lime Dressing:
1/4 cup (60ml) fresh lime juice
2 tablespoons (30ml) low-sodium soy sauce or tamari
1 tablespoon (15ml) maple syrup or agave nectar
1-2 teaspoons (5-10ml) sriracha or 1/2 teaspoon red pepper flakes (adjust to taste)
1 clove garlic, minced
1 teaspoon (5g) fresh ginger, grated (optional)
Directions:
1. Prepare all the salad ingredients: julienne or dice mangoes, bell pepper, and cucumber; julienne or shred carrots; thinly slice red onion; chop peanuts, cilantro, and mint.
2. In a large salad bowl, combine the mangoes, red bell pepper, cucumber, carrots, and red onion.
3. In a small bowl, whisk together all the dressing ingredients: lime juice, soy sauce (or tamari), maple syrup (or agave), sriracha (or red pepper flakes), minced garlic, and grated ginger (if using). Taste and adjust sweetness or spiciness as needed.
4. Pour the dressing over the salad ingredients.
5. Add the chopped roasted peanuts, fresh cilantro, and fresh mint (if using) to the bowl.
6. Toss everything together gently until well combined.
7. Serve immediately for the best crunch and flavor, or chill for a short period if preferred.
Recipe Information:
Preparation Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 20 minutes | Calories per Serving: approx. 340 | Number of Servings: 4
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