mango salad

Cabbage and Mango Slaw- this healthy, detoxing recipe is low in fat, vegan and gluten-free. Makes a delicious summer side salad ... and perfect in Tacos!

Cabbage Mango Slaw

cabbage (½ of small purple cabbage)

mango (ripe but firm, not soft)

cilantro chopped, thin stems ok

¼ C finely diced or thinly sliced red onion

olive oil

orange

lime

salt

Slice or shred cabbage very thinly- Add to large bowl.

Peel mango with a vegetable peeler, then slice into thin strips, or cut into cubes and place in the bowl.

Zest one orange and add the zest to the bowl. Add the juice of half the orange, and half the lime

Add oil and salt and mix gently to combine.

Taste and adjust salt, heat and citrus. Often I will squeeze in the other half of the orange.

I have made this 3 times in the past month. It's so simple and healthy and satisfying. My family is getting a little tired of it but I could eat it every day.

You have listed cilantro as an ingredient twice, is there an ingredient missing?  I'm wanting to make this tomorrow for dinner.  Thank you!

I make this salad all the time. We all love it. I eat it for lunch or dinner, and on occasion, even for breakfast. I usually top if with some roasted cashews for a little salty, crunchy contrast. Yum!

This is delicious.  I ate it for lunch several days in a row and then last night I made the Caribbean Shrimp Tacos recipe that uses this for the slaw.  It was also great.  Thanks so much.

This Mango Chicken salad has the most tender baked and sliced chicken breasts. They are served over a bed of lettuce and topped with diced mango, plus a fresh honey-lemon homemade dressing. It’s the perfect easy salad for lunch or a light dinner.

Chicken Mango Salad

chicken breasts, (sliced)

romaine lettuce, (rinsed, dried, and chopped)

baby spinach ()

mango,

cherry tomatoes

Cucumber,

red onion

parsley

extra virgin olive oil

lemon juice

honey, (or to taste)

Dijon mustard

garlic, (finely minced)

salt, (or to taste)

black pepper, (or to taste)

Add chopped romaine lettuce and baby spinach to a large salad bowl.

Top with cooked chicken slices, diced mango, cherry tomatoes, cucumbers, onion, and parsley or cilantro. Set aside.

In a separate mixing bowl whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper; taste for seasonings and adjust accordingly.

Drizzle dressing over the salad.

Serve.

This Mango Salad recipe has sweet mangoes, crisp bell peppers and onions, and a tangy lime dressing that blends together perfectly for a fresh, delicious taste!

Mango Salad

mangoes,

red bell pepper

onion

basil

cilantro

peanuts

lime juice (about 2 limes)

white sugar

vegetable oil

For the salad, combine all of the salad...

For the salad, combine all of the salad ingredients except for the optional peanuts in a serving bowl and toss to combine.

To prepare the salad dressing, combine all the...

To prepare the salad dressing, combine all the ingredients in a small bowl and whisk them together.

When ready to serve, drizzle the salad dressing...

When ready to serve, drizzle the salad dressing over the salad and toss to combine.

Optionally, garnish with roasted peanuts.

https://mediavine-res.cloudinary.com/video/upload/jw5jxpv8m9zfawqos2ku.mp4

Healthy Mango Salad with Spinach, prepared Mediterranean-style with pomegranate arils and fresh herbs, and tossed with fresh lime juice and extra virgin olive oil.

Mediterranean-Style Mango Salad Recipe with Spinach

baby spinach

cucumber,

red bell pepper, (cored and thinly sliced)

mangos,

shallot,

pomegranate seeds

mint

salt and pepper

Aleppo pepper

juice of 1 large lime

Extra virgin olive oil

In a large bowl combine the spinach, cucumber, bell pepper, mangos, shallot, pomegranate seeds, and herbs. Season with kosher salt, black pepper, Aleppo pepper flakes (or another chile pepper you like).

Add the lime juice and about 2 tablespoons of extra virgin olive oil. Toss to combine. Taste and adjust seasoning.

Transfer the salad to a serving plate. Sprinkle a bit more pepper flakes all over. Serve immediately.

A quick-and-easy Thai-inspired salad with fresh vegetables and mango! Drizzle on a simple peanut dressing for a delicious side, or add a protein of choice to make it an entrée.

Vibrant Mango Salad with Peanut Dressing

butter lettuce

carrot

red cabbage

mango ((cubed))

cilantro ((plus more for serving))

peanut butter ((or sub other nut/seed butter

Tbsp lime juice

Tbsp maple syrup ((plus more to taste))

2-3 tsp chili garlic sauce ((plus more to taste))

Tbsp coconut aminos*

Lemongrass Tempeh Satay ((or Peanut Tempeh*))

Wash and dry butter lettuce and then tear or chop into bite-sized pieces. Add to a large mixing bowl with carrot, cabbage, mango, and cilantro.

To prepare dressing, add peanut butter, lime juice, maple syrup, chili garlic sauce, and coconut aminos (or tamari) to a small mixing bowl. Whisk until smooth, adding water as needed to thin (see photo).

Taste and adjust flavor as needed, adding more maple syrup for sweetness, chili garlic sauce for heat, lime for acidity, or coconut aminos for overall flavor. If it becomes too thin, thicken with more peanut butter. If too thick, thin with a little water.

Divide salad between serving dishes and serve dressing on the side. Enjoy as is or garnish with peanuts, cilantro, and tempeh (optional).

Best when fresh. Store leftover salad (separate from dressing if possible) in the refrigerator up to 3 days. Dressing will keep up to 5-7 days.

This mango salad is zingy, refreshing and super tasty! Mango, avocado and lettuce are piled high, then drizzled with a zingy lime ginger dressing. It's easy, bursting with flavour and ready in minutes!

Mango Salad with Lime Ginger Dressing

maple syrup

tsp grated fresh ginger (peeled)

of ½ a lime

Salt and pepper

lettuce leaves

mango (flesh

avocado (flesh sliced)

tbsp black sesame seeds

Whisk the oil, syrup, ginger, lime and salt and pepper together.

Put handfuls of the lettuce onto plates, then add chunks of mango and slices of avocado. Drizzle with the dressing and sprinkle with mint, sesame seeds and garnish with a wedge of lime.

Best enjoyed immediately. If making ahead, don’t drizzle with the dressing until ready to eat.

This Thai mango salad is tangy, delicious and so quick to make!

Thai Mango Salad

mangoes

red onion,

red pepper,

cilantro leaves, chopped

Thai basil leaves, chopped

lime juice

tbsp light soy sauce

avocado oil

tbsp honey (can sub agave for vegan)

red Thai chilli (or more for extra spicy!)

Shred your mangoes with either a Thai vegetable peeler or just finely chop the mango into slices.

Mix the mango, onion, red pepper, herbs, and peanuts together in a bowl. Set aside.

For the dressing, finely chop your Thai chilli and add to a cup. Add the lime juice, soy sauce, avocado oil, and honey, and mix together.

Really like this mango salad Thai style food

Vietnamese mango salad (gỏi xoài) features sour-ish green mangoes, shrimp, accented with mint, Thai basil and cilantro. It&#039;s a mouth-watering combination of sweet, sour, salty with lots of contrasts in texture.

Vietnamese Mango Salad w/ Shrimp (Gỏi Xoài)

large unripened mango (about 1.5 pounds with the seed, julienned)

carrot (mainly for color, julienned)

daikon (julienned)

cucumber

lb medium shrimp (31/35 or 36/40 size)

shrimp chips

deep shallots

peanuts (crushed)

mint (thai basil, cilantro, stems removed and roughly chopped)

sugar

fish sauce

water

sliced Thai chiles

Peel mangoes and veggies.

Remove seeds from cucumber and mango, then julienne everything.

Prepare the mango and veggies

If you don&#039;t already have Vietnamese carrot &amp; daikon pickles ready, make a quick pickle. Mix equal parts water, vinegar, and sugar in a large bowl, enough to cover the veggies.

Add carrots and daikon to the bowl for 40 minutes.

Add cucumbers to the bowl for the last 20 minutes. Drain when ready to mix the salad.

Make a quick pickle

Defrost frozen shrimp in water, dry, then devein

Bring a pot of water with 1 tsp salt to a boil on high heat.

Add shrimp until they turn slightly pink, then drain and put over ice to prevent it from cooking further. Remove shrimp shells and tails.

Prepare the shrimp

Mix ingredients for the salad dressing.

Mix all ingredients, add dressing to taste, and serve and enjoy immediately.

Toss &amp; garnish

Get four of your five-a-day with this healthy salad of mango, avocado and beans. It's a nutritional powerhouse that's also vegan and gluten free

Guacamole & mango salad with black beans

mango

avocado

red chilli

pack coriander

can black beans

Put the lime zest and juice, mango, avocado, tomatoes, chilli and onion in a bowl, stir through the coriander and beans.

This easy mango salad has only 3 ingredients, ready in minutes and is so light and refreshing!

Mango Salad with Mint

lime (juiced)

tbsp mint (finely minced)

Peel the mango and dice it into bite sized pieces.

Squeeze the juice of one lime over the mango.

Sprinkle with the mint and toss to combine.

This Healthy rainbow summer salad is perfect for entertaining! With a tropical mango twist and rainbow veggies including sweetcorn &amp; avocado, this fresh and delicious salad is sure to impress!

Tropical Mango Salad

lettuce

limes

corns

chilli pepper

salt & pepper

Boil the corn on medium heat for 5-7 minutes. Alternatively, you can microwave it for 3-4 minutes on high power. 

Chop the veggies and juice the lime. 

Mix all ingredients,  top with olive oil, salt &amp; pepper and cilantro. 

https://content.jwplatform.com/videos/1GAxnPrx.mp4

Easy fresh mango salad recipe with a tropical mango twist. Vegan and gluten free healthy lunch and dinner.

Crisp, fresh and spicy thanks to red chilies, this mango avocado salad combines sweet fruit with savory ingredients including bell peppers, onions and lots of cilantro.

Mango Avocado Salad

honey

garlic clove,

black pepper

mangoes, diced into 1/2-inch cubes

avocados, diced

red pepper, diced

red onions

Fresno chili, minced

In a large bowl, whisk together the lime juice, honey, garlic, olive oil, salt and pepper.

Add the mangos, avocados, red peppers, red onions, cilantro and chilies to the dressing. Stir everything together.

This Avocado Mango Salad is made with fresh mango and avocado and lime dressing. Perfect for a quick snack or to serve with fish or chicken!

Avocado Mango Salad

cumin

chili powder

mangoes (chopped)

avocados (chopped)

small diced red onion

In a large serving bowl, whisk together the olive oil, lime juice, honey, cumin, chili powder, salt and pepper until well combined and emulsified.

Add the mango, avocado, onions and cilantro on top and toss to combine evenly. Serve immediately.

Top 24 mango salad recipes from across the web

The most viewed mango salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cabbage Mango Slaw

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Easy Mango Salad with feta cheese

Top 24 mango salad recipes from across the web

The most viewed mango salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cabbage Mango Slaw

Chicken Mango Salad

Mango Salad

Mediterranean-Style Mango Salad Rec...

Vibrant Mango Salad with Peanut Dre...

Mango Salad with Lime Ginger Dressi...

Thai Mango Salad

Vietnamese Mango Salad w/ Shrimp (G...

Guacamole & mango salad with black ...

Mango Salad with Mint

Tropical Mango Salad

Mango Avocado Salad

Mango Avocado Salad

Avocado Mango Salad

Avocado & Mango Green Salad with Yo...

Avocado Mango Salad

Mango Slaw Recipe

Spicy Mango Salad

Mango Salad with Spinach and Bluebe...

Vietnamese Mango Salad (Gỏi Xoài)

Lentil Mango Salad Recipe

Mango Salad Dressing

Mango Salad

Easy Mango Salad with feta cheese

The most viewed mango salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine