Vegan Thai Mango Salad

Source Rhian Williams, Rhian's Recipes
RatingDifficultyBeginner

A great plant-based side dish, this Vegan Thai Mango Salad is a vibrant addition to any dinner table, and looks especially impressive at dinner parties

ShareTweetSaveShare

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 2 handfuls of lettuce (or other salad green)
 ½ cucumber, thinly sliced
 1 carrot, cut into matchsticks
 1 mango, peeled and diced
 1 handful of fresh basil leaves
 1 handful of roasted peanuts, roughly chopped
 3 tbsp tamari or soy sauce
 ½ tbsp maple syrup
 1 tbsp sesame oil
 ½ lime, juiced

1

Arrange the lettuce leaves at the bottom of a large plate or bowl

2

Scatter over the cucumber and carrot

3

Top with diced mango

4

Scatter over the basil leaves and chopped peanuts

5

Mix together tamari (or soy sauce), maple syrup, sesame oil, and lime for the dressing in a separate bowl and drizzle over the salad

6

Best enjoyed immediately but keeps for up to a few hours - any longer and it can turn quite watery

CategoryCuisine

Ingredients

 2 handfuls of lettuce (or other salad green)
 ½ cucumber, thinly sliced
 1 carrot, cut into matchsticks
 1 mango, peeled and diced
 1 handful of fresh basil leaves
 1 handful of roasted peanuts, roughly chopped
 3 tbsp tamari or soy sauce
 ½ tbsp maple syrup
 1 tbsp sesame oil
 ½ lime, juiced

Directions

1

Arrange the lettuce leaves at the bottom of a large plate or bowl

2

Scatter over the cucumber and carrot

3

Top with diced mango

4

Scatter over the basil leaves and chopped peanuts

5

Mix together tamari (or soy sauce), maple syrup, sesame oil, and lime for the dressing in a separate bowl and drizzle over the salad

6

Best enjoyed immediately but keeps for up to a few hours - any longer and it can turn quite watery

Vegan Thai Mango Salad