Vibrant Mango Salad with Peanut Dressing Recipe
A fresh and vibrant mango salad featuring a crunchy blend of butter lettuce, shredded carrots, and red cabbage, paired with juicy ripe mango cubes and fresh cilantro. This dish is elevated by a creamy, tangy peanut dressing with a touch of maple syrup, lime juice, chili garlic sauce, and coconut aminos, creating a perfect balance of sweet, spicy, and savory flavors. Ideal as a light meal or side, garnished with roasted peanuts and optional lemongrass tempeh satay for extra protein.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion, Southeast Asian Inspired
- Diet: Vegetarian
Ingredients
Salad
- 1 head butter lettuce
- 1 ½ cups finely shredded carrot
- 1 ¼ cups shredded red cabbage
- 1 large ripe mango, cubed
- ½ cup fresh chopped cilantro, plus more for serving
Peanut Dressing
- ⅓ cup creamy salted peanut butter (or substitute cashew or sunflower seed butter)
- 2 ½ tablespoons lime juice
- 1 ½ tablespoons maple syrup, plus more to taste
- 2-3 teaspoons chili garlic sauce, plus more to taste
- 3 tablespoons coconut aminos (or tamari)
- Water, to thin as needed
Garnishes and Optional
- Roasted salted peanuts, chopped
- Fresh cilantro
- Lemongrass Tempeh Satay or Peanut Tempeh (optional)
Instructions
- Prepare the Salad: Wash and dry the butter lettuce thoroughly, then tear or chop it into bite-sized pieces. In a large mixing bowl, combine the lettuce with finely shredded carrot, shredded red cabbage, cubed mango, and chopped cilantro.
- Make the Dressing: In a small mixing bowl, whisk together the creamy peanut butter, lime juice, maple syrup, chili garlic sauce, and coconut aminos until smooth. Add water a little at a time to reach your desired dressing consistency.
- Adjust the Dressing Flavor: Taste the dressing and adjust sweetness by adding more maple syrup, heat by adding more chili garlic sauce, acidity with extra lime juice, or depth of flavor with more coconut aminos. If the dressing becomes too thin, add additional peanut butter to thicken it; if too thick, thin with a small amount of water.
- Serve the Salad: Divide the prepared salad evenly between serving dishes. Serve the peanut dressing on the side to allow guests to add as much as they like. Optionally, garnish with chopped roasted peanuts, fresh cilantro, and lemongrass tempeh satay or peanut tempeh for a protein boost.
- Storage: For best freshness, consume the salad shortly after preparation. Store any leftover salad separately from the dressing in the refrigerator for up to 3 days. The peanut dressing can be kept refrigerated for 5 to 7 days.
Notes
- Use ripe, juicy mangoes for the best flavor and texture.
- If allergic to peanuts, substitute with cashew or sunflower seed butter.
- Adjust chili garlic sauce to your preferred spice level.
- Serve dressing on the side to keep the salad crisp if not eating immediately.
- Lemongrass tempeh satay adds a smoky, savory element and extra protein but is optional.
- Store components separately to maintain freshness.
