<h1 class="pgc-h-arrow-right" data-track="1" > vibrant mango salad</h1>
With some fresh vegetables and a ripe mango, we made a salad like a rainbow.
Would you like to join us in making this simple 15-minute recipe? Collect your ingredients and let's make some delicious food.
The base of this salad is vegetables, cabbage, carrots and ripe mangoes. That's basically it! So fresh, so colorful and relaxing.
For seasonings, the only meaningful flavor is peanut butter. We've prepared a quick and convenient peanut butter (learn more about traditional Thai peanut butter here), but you can also mix it with some freshly ground ginger or swap peanut butter for cashew or sunflower seed sauce.
Hope you enjoy this salad! It is delicious, fresh and colorful, rich in vitamins, and quick and easy to make.
You can enjoy this salad as is, or you can pair it with peanuts and lemongrass satay or peanuts marinated in ingredient 7.
<h1 class="pgc-h-arrow-right" data-track="14" > vibrant peanut butter mango salad</h1>
A quick and easy Thai salad with fresh vegetables and mango drizzled with simple peanut butter for a delicious side, or add protein of choice to make it a main course.
Preparation time: 15 minutes
Total time: 15 minutes
Serving Size: 1 serving
Course: Salad
Cuisine: Indonesian, Thai, vegetarian
<h1 class="pgc-h-arrow-right" data-track="26" > raw material</h1>
<h1 class="pgc-h-arrow-right" data-track="28" > salad</h1>
1 head butter lettuce
1 1/2 cups chopped carrots
1 1/4 cups chopped red cabbage
1 large mango (diced)
<h1 class="pgc-h-arrow-right" data-track="34" > dressing</h1>
1/3 cup creamy salted peanut butter (or other nut/seed butter such as cashews/sunflowers)
2 1/2 tablespoons lemon juice
1 1/2 tbsp maple syrup
2-3 teaspoons chili paste
3 Tablespoons coconut amino acids
<h1 class="pgc-h-arrow-right" data-track="41" > optional</h1>
Roasted salt-baked peanuts (chopped)
Lemongrass satay (or peanut bean)
<h1 class="pgc-h-arrow-right" data-track="45" > production instructions</h1>
Wash and dry the butter lettuce, then shred it or cut it into small pieces. Add carrots, cabbage and mango in a large mixing bowl.
When preparing the seasoning, add peanut butter, lime juice, maple syrup, chili sauce and coconut amino acids (or tomatoes) to a small bowl. Stir until smooth, add water to thin it as needed (see photo).
Taste and adjust the flavor as needed, add more maple syrup for added sweetness, add chili sauce to heat, add limes to increase acidity, or get the overall flavor from coconut amino. If it's too thin, add more peanut butter. If it is too thick, dilute with a little water.
Divide the salad into two portions, one with the salad dressing. The other portion can be enjoyed as is or garnished with peanuts and beans.
It is best to eat fresh. Store the remaining salad (separate from the condiments if possible) in the refrigerator for up to 3 days. Dressings can be retained for up to 5-7 days.
<h1 class="pgc-h-arrow-right" data-track="51" > notes</h1>
*Add 2 tablespoons of soy sauce per 3 tablespoons of coconut amino acids.
*Nutritional information is a rough estimate made without adding any ingredients.
<h1 class="pgc-h-arrow-right" data-track="53" > nutrition (1 out of 4 servings).</h1>
Serving Size: 1 pcs
Calories: 242
Carbohydrates: 31.8 g
Protein 6.7 g
Fat: 11.5 g
Saturated fat: 2.3 g
Polyunsaturated fat: 2.81 g
Monounsaturated fat: 5.7 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 288.2 mg
Potassium: 467 mg
Fiber: 4 g
Sugars: 23.8 g
Vitamin A: 9179 IU
Vitamin C: 50.43 mg
Calcium: 71.46 mg
Iron: 1.36 mg