I love this time of year when the beautiful Queensland mangoes appear at my local farmers market. So, today I thought I’d share a family favourite – a very healthy Asian Mango Salad recipe. As soon as my kids see mangoes in store this is what they request. I make it with both green (as photographed) and regular, sweet mangos. Just make sure that if you are using regular mango, that the flesh is firm and they are not overripe. Overripe fruits are best kept for smoothies.
This salad is gluten free, dairy free, grain free, vegetarian and vegan.
Why is it so healthy?
As well as containing plant-based (Phyto) nutrients, the mango supports healthy digestion. Lots more antioxidant and phytonutrients are in the vegetables. The cashew nuts add a little protein and good fats. The mint and coriander are very detoxifying and cleansing.
1 mango (green or regular), julienned
1 red capsicum, thinly sliced
1 small red onion or a bunch of spring onions, finely sliced
1 wombok or Asian style cabbage, finely shredded
1 small bunch of mint or Vietnamese mint, leaves picked
1 small bunch of coriander, leaves picked
1/2 cup of cashew nuts, lightly toasted
1-2 kaffir lime leaves, thinly sliced (optional)
1 red chilli, sliced (optional)
Fried shallots, to finish
Replace the cashews with toasted sunflower seeds.
Make a meal of it
Add grilled fish, chicken or pork, or a can of tuna. Boiled egg will also work.
I love this salad – do you? I’d love to receive your feedback in the comments below.
All of the content here at Well Nourished is FREE to assist you to be the healthiest you can be. But you can help me to build a healthier world, please Share this post with a friend.