Asian Mango Salad
Servings: 4
This delicious, zesty Asian Mango Salad is one of my favourites. It's bursting with flavour and so very nourishing.
Ingredients
Salad
- 1 wombok cabbage (small or half a large) or white cabbage, finely shredded
- 1 red onion/s -small or a bunch of spring onions, finely sliced
- 1 red capsicum/s -thinly sliced
- 1 bunch/s fresh mint leaves -or Vietnamese mint, leaves picked
- 1 bunch/s fresh coriander leaves -leaves picked
- 1 mango/s (green or regular), julienned
- 75 g raw cashew nuts (1 cup) lightly toasted, or can sub peanuts
- 1 red chilli/s -sliced (optional)
- 2 tbsp fried shallots -to finish (optional)
Dressing
- 1 lime/s -juice and zest
- 2 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 1-2 tbsp rice malt syrup (or the sweetener of your choice)
Instructions
- Simply combine all of the salad ingredients in a salad bowl.
- Combine all of the dressing ingredients well (shaking together in a little jar is easiest)- taste it and make sure you are happy with the balance between the sweet / salty / sour flavours. If it is too sour you may like to add a little more fish sauce (saltiness) or sweetener.
- Dress and toss the salad just prior to serving.
- Garnish with the shallots/ optional chilli.