Vegan Thai Mango Salad Recipe
Ingredients:
For the Salad:
2 ripe mangoes, peeled and julienned
1 large cucumber, julienned
1 medium carrot, julienned
1 red bell pepper, thinly sliced
1/2 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup roasted peanuts, chopped
1 red chili, thinly sliced (optional for heat)
For the Dressing:
3 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon maple syrup or agave nectar
1 tablespoon sesame oil
1 clove garlic, minced
1 teaspoon fresh ginger, grated
Instructions:
In a large bowl, combine julienned mangoes, cucumber, carrot, red bell pepper, red onion, cilantro, mint leaves, and sliced red chili.
In a small bowl, whisk together soy sauce, lime juice, maple syrup or agave nectar, sesame oil, minced garlic, and grated ginger to create the dressing.
Pour the dressing over the salad and toss gently until well coated.
Sprinkle chopped roasted peanuts on top.
Serve and enjoy your Vegan Thai Mango Salad!
Non-Vegan Alternative:
For a non-vegan version, you can add grilled shrimp or shredded chicken to the salad. Simply cook the protein of your choice separately and add it to the salad before tossing with the dressing.
