This salad has SPRING written all over it!!!
It’s fresh, delicious and was a huge hit when I made it the other day. I’m sure you’re wondering how I got everything so nicely cut in julienne strips. It would have been so much easier if I had a mandolin or if I used my handheld spiralizer, but I cut everything by hand with a sharp knife.
2 week countdown until Passover and I’m adding this salad to my Seder menu. Since I don’t eat kitniyot during Passover I won’t use sesame seeds in the salad plus I’ll be replacing the Thai chili sauce with either a sprinkle of red pepper flakes, chili power or paprika. I’m sure that it will taste just as good!
I’d love to hear from you! Do you use mango in your salads?
Please feel free to share your ideas and tips in the comments below:)
Serves 6 – 8
- 1 red onion, sliced thinly
- 1/4 cup white or rice wine vinegar
- 1 mango, cut into julienne strips
- 1 English cucumber, seeded and cut into julienne strips
- 1 orange pepper, cut into julienne strips
- 1 carrot, cut into julienne strips
- 2 bunches of green onions, cut into strips
- 1 tbs. Thai chili sauce
- 2 tbs. sugar
- 3 tbs. vegetable oil
- 1/4 cup fresh lime juice
- 1 tbs. each of white and black sesame seeds
Place the red onion slices in a shallow bowl and pour the vinegar over it. Let sit for at least 30 minutes, or until the onion has softened a bit, then drain.
In a small bowl whisk together the Thai chili sauce, sugar, oil and lime juice until smooth, set aside.
Add the drained red onion, prepared mango, cucumber, orange pepper, carrots and green onions in a serving bowl. Pour the dressing over and mix well.
When ready to serve, sprinkle the sesame seeds on top and toss gently.