EASY GREEN MANGO SALAD
This salad is low in calories and fat but has loads of vibrant flavor. Pair it with your favorite protein.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together lime juice, fish sauce, and sugar until sugar dissolves. Add mangoes, scallions, cilantro, and mint and toss to coat. Taste and adjust seasoning with additional lime juice, fish sauce, and sugar as desired. Top with chopped peanuts and red-pepper flakes.
Nutrition Facts : Fiber 3 g
GREEN SALAD WITH MANGO AND AVOCADO
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 thinly sliced small white onion in ice water, 15 minutes; drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon orange juice and 1/2 teaspoon honey in a large bowl; whisk in 2 tablespoons olive oil. Add 1/2 head chopped green-leaf lettuce, 1 diced mango, 1/2 diced English cucumber and the onion; season with salt and pepper. Add 1 diced avocado and toss.
THAI GREEN MANGO SALAD
Steps:
- Gather the ingredients.
- Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy, and salty, but more sweet than sour. Set aside.
- Place the coconut in a dry frying pan or wok. "Dry-fry" the coconut, as if you were stir-frying it, 2 to 3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to cool.
- Using a sharp paring knife , peel the skin from the mangoes. The flesh of the mangoes should be firm and light yellow-orange.
- Using a medium to large grater (the kind you would use for cabbage salad), grate the flesh of the mangoes into a mixing bowl. Keep in mind there is a large flat stone at the mango's center.
- Add the bean sprouts, cilantro, and spring onions, and the cooked chicken, shrimp, or tofu, if using, and the fresh-cut chile, if using. Add half the toasted coconut and toss well to combine.
- Add the dressing and toss again. Taste, and add more fish sauce or soy sauce instead of salt if needed. If you prefer it sweeter, add a little more sugar (honey works, too). If you prefer more spice, add more chile sauce . If too salty or sweet, add more lime juice.
- Place on a serving platter. Sprinkle the nuts, basil, and remaining toasted coconut over the top and serve.
Nutrition Facts : Calories 236 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 4 g, Sodium 1113 mg, Sugar 29 g, Fat 9 g, ServingSize 4 Portions (4 Servings), UnsaturatedFat 0 g
GREEN MANGO SALAD
Categories Salad Blender Quick & Easy Lunch Mango Peanut Cilantro Lime Juice Chile Pepper Bon Appétit Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Purée chiles, garlic, lime juice, fish sauce, oil, and palm sugar in a blender until smooth.
- Toss mangoes, shallots, peanuts, cilantro, mint, dried shrimp, if using, sesame seeds, and dressing in a large bowl; season with salt.
- DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
GREEN MANGO SALAD
We live in the tropics and have discovered green (i.e. immature) mangos, a treat that is available here in abundance during the dry season.
Provided by RunsWithScissors
Categories Salad
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Mix mangoes, onion, avocado, and peanuts together in a large bowl.
- Combine soy sauce, sugar, lime juice, Thai pepper sauce, and garlic in a small bowl. Pour dressing over mango mixture. Stir until thoroughly coated.
- Let salad sit at room temperature for 10 minutes before serving so flavors can blend.
Nutrition Facts : Calories 236.3 calories, Carbohydrate 32.1 g, Fat 12.8 g, Fiber 7.6 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 324.4 mg, Sugar 21.5 g
SPICY GREEN MANGO SALAD
"This salad's funky flavors are also amazing with green apples--the more tart, the better," says Dale.
Provided by Food Network
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Spread the coconut in one layer on a small baking sheet or toaster-oven tray and bake, tossing frequently, until the coconut is crunchy and golden, 3 to 5 minutes. Set aside to cool.
- Mix the shrimp paste, lime juice, chile and salt in a large bowl. Add the mango and toss (ideally with gloved hands) until it's well coated in the mixture. Season to taste with additional salt and lime juice, then sprinkle the coconut and fried shallots on top. Eat!
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