Thai Mango Salad

Name: Thai Mango Salad
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 large mango, I used ripe mango but I recommend green mango for keto; 1 large red pepper; handful сos lettuce leaves; 2 spring onions, white parts sliced finely; 1 courgette; 1 red chilli, diced finely; handful of roasted cashews (or peanuts), chopped; 2-3 tbsp fresh coriander and/or mint, chopped + a few whole leaves for decoration; 1 tbsp DRESSING:; 1 lime juice; 2 tbsp sesame oil; 1 tsp small garlic clove, pressed; tamari; sugar free syrup

Using a sharp knife or a special peeler, julienne mango, pepper and courgette. Tear Cos lettuce leaves roughly.

Cook10 min
Total10 min
Serves2
LevelEasy

Lunch Dairy-Free Gluten-Free Vegan Vegetarian Asian

Ingredients

1 large mango, I used ripe mango but I recommend green mango for keto
1 large red pepper
handful сos lettuce leaves
2 spring onions, white parts sliced finely
1 courgette
1 red chilli, diced finely
handful of roasted cashews (or peanuts), chopped
2-3 tbsp fresh coriander and/or mint, chopped + a few whole leaves for decoration
1 tbsp DRESSING:
1 lime juice
2 tbsp sesame oil
1 tsp small garlic clove, pressed
tamari
sugar free syrup

Preparation

Using a sharp knife or a special peeler, julienne mango, pepper and courgette. Tear Cos lettuce leaves roughly.
Whisk all the dressing ingredients together in a small bowl and set aside for the flavours to marry.
In a large mixing bowl, mix together all salad ingredients apart from nuts.
Mix the dressing in, adjust seasoning. Serve sprinkled with nuts and a few leaves of mint and/or coriander.