Mango Salad

This vibrant Vegan Thai Mango Salad combines the sweetness of ripe mangoes with crisp vegetables and a zesty dressing, creating a refreshing dish that's perfect for any supper. Bursting with flavors and textures, it is both satisfying and nutritious.

Ingredients

• Ripe mango - 1 medium (about 200g)
• Cucumber - 1 small (about 100g)
• Red bell pepper - 1/2 medium (about 75g)
• Carrot - 1 medium (about 70g)
• Red onion - 1/4 medium (about 30g)
• Fresh cilantro - 1/4 cup (about 15g)
• Lime - 1 medium (juice only)
• Soy sauce - 1 tablespoon (15ml)
• Maple syrup - 1 teaspoon (5ml)
• Sesame oil - 1 tablespoon (15ml)
• Chili flakes - 1/2 teaspoon (optional)
• Salt - to taste

Steps

1. Peel and dice the mango into small cubes.
2. Slice the cucumber, red bell pepper, and carrot into thin strips.
3. Finely chop the red onion and cilantro.
4. In a large bowl, combine the diced mango, cucumber, bell pepper, carrot, red onion, and cilantro.
5. In a separate small bowl, mix the lime juice, soy sauce, maple syrup, sesame oil, and chili flakes to create the dressing.
6. Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
7. Taste and adjust the seasoning with salt if necessary.
8. Serve immediately or chill in the refrigerator for 10 minutes before serving for a cooler dish.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 37 g
• Fiber: 5 g
• Sugar: 15 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from mango and vegetables.
• High in dietary fiber which aids digestion.

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