I can’t stop! Using mango in a main dish seemed like the next logical step. So I started with my beloved mango, added some fresh greens and herbs, crunchy veggies and cashews, creamy avocado, green onion, and ginger, and ended up with a super fresh, addicting, asian-inspired power bowl. Add your favorite protein (more on that below), and you’re good to go.
So here’s the story. Last fall, my mom sent me an e-mail about a Thai mango salad she ate on vacation in Aspen last September. Like moms do, she was looking out for her baby – whenever a dish really stands out to her as a dish that I can: 1. easily modify for (my dietary restrictions) and 2. easily recreate, she always makes sure to let me know.
She sent me the ingredients she could recall (she wrote them down on a napkin like a good mama), and it did sound like a delicious salad! I switched things up a bit, added a few twists, made my own dressing, and voila! Thanks for the inspiration, mom.
This salad is just so fresh. Perfect for spring meals al fresco. Bursting with color, flavor, and crunch!
It’s also naturally gluten-free, dairy-free, and has no added sugar, which is perfect for my household (read about my story here). If you’re looking for a delicious vegan meal, look no further, and you can simply omit the mung bean sprouts if you’re strictly paleo.
Basically, this is a crowd pleaser. And, if you’ve seen my recipes before, you know I always provide tons of options. We’re all different, so if a certain taste or texture is what you’re looking of, go for it!
- To skip the soy, feel free to use coconut amines instead of Tamari.
- For more crunch, add more toasted cashews, red pepper, and bean sprouts.
- Need to be nut-free? Try sunflower seed butter in place of the cashew butter in the dressing and use sunflower seeds in place of the cashews in the salad.
- Peanut butter-lover? Try it in place of the cashew butter in the dressing.
- Want more spice? Add more chili pepper flakes to the dressing, or toss in some minced jalapeño.
- Want to make it heartier? Besides adding your favorite protein, you could add some noodles to make it a noodle salad… I have some ginger brown rice noodles that seem like they would be pretty perfect here. Yum!
- 5 oz (about a ½ of a 10 oz bag) of butter lettuce, torn into pieces
- 5 oz (about ½ of a 10 oz bag) of romaine, torn into pieces
- 2 mangos, cubed
- 1 red pepper, diced
- ½ cup of quartered cherry tomatoes
- 2 handfuls of bean sprouts
- 1 avocado, cubed
- 1 green onion, sliced thinly, reserve ½ for garnish
- ½ cup + 2 TB toasted cashews, coarsely chopped
- 2 small handfuls cilantro, chopped
- Lime juice
- Combine the lettuce, mango, rep pepper, cherry tomatoes, bean sprouts, avocado, ½ cup of cashews, ½ of the cilantro, and ½ of the green onion in a large serving bowl.
- Toss with a light coating of dressing.
- Garnish with the sesame seeds, cashews, green onion, and cilantro.
- Add your protein of choice, give a generous spritz of lime juice, and serve immediately.
basil and mint
black sunflower seeds
Add your own protein:
Shredded rotisserie Chicken
Edemame or tofu
I used bagged lettuce as a time-saver. I also chose both romaine and butter lettuce - use whatever you like!
- 2 TB cashew butter
- 1.5 TB tamari
- ¼ tsp coconut nectar
- sprinkle red chili pepper flakes
- 1 TB unrefined sesame oil (toasted also works, it will have a richer flavor so you'll need to adjust other ingredients to taste)
- 2 TB rice vinegar
- The juice from 1 lime
- 1 tsp minced ginger
- 1 tsp minced garlic
- Combine all ingredients in a jar.
- After shaking vigorously, taste. Adjust as needed.
Dressing thickens up in the fridge.
Dressing makes more than needed, keep it in a jar to use through out the week. Simply shake it up when you're ready to use again.
Honey could probably be subbed for coconut nectar.
Don't like cashew butter? Try almond or peanut butter instead. You might have to modify the amounts of the other ingredients.
I'm Beth. I created Red & Honey because I'm obsessed with the wild art of wellness.