Quick and Easy Carrot Mango Salad

This carrot mango salad is one of the quickest and easiest side dishes you'll ever do. You can, of course, enjoy it as a snack but we absolutely love it with some vegan steak and vegan sausages.

It's zesty thanks to the lime juice, it's got heat from the chilli and it has crunch because of the fresh carrot. Best of all, this is a healthy vegan salad, with no added gluten, no added sugar and no oil. Just fresh ingredients, combined so they complement one another to perfection.

How to make carrot mango salad

To make this carrot mango salad you will need one mango, two carrots, one purple onion, the lime juice from one fresh lime, two chillies, a bit of salt and some chopped coriander (optional).

First you will need to slice the onion as thinly as you can possibly manage. You will need a good, sharp knife and a study chopping board.

Add the onions to a small bowl then add the lime juice over it. Let it marinate for about 15 minutes. This neutralises that sharp onion taste. This is a fun trick I learnt during our trip to Hong Kong. Basically you can eat as much onion as you like, because you won't get the same pungent "onion breath" from this. Besides, it tastes a lot better after being marinated in lime juice.

The next step is to julienne the carrots. If you've never heard this term before, I will explain. This is a term used by chefs when they refer to a specific style of chopping. You know when you see beautiful vegetables cut thinly and beautiful like match sticks? That's totally done by hand and you can do it too. You can watch how to julienne vegetables here.

Once you have your carrots beautifully cut, let's tackle the mango. You have two options here. You can either peel the mango, cut it in half around the pi then slice it into long strips. Or you can simply dice the mango which is usually a lot easier to do as you don't have to peel it beforehand.

Slice the chillies as thinly as you want and set aside. In a large bowl, add the carrots, the mango and the marinated onions including the juice from the marinade. Add the chillies and a pinch of salt.

Mix well. Now it's the time to give your carrot mango salad a taste. Adjust the seasoning if needed. For example, you can add a little more lime juice if you want your salad to be a little zestier. You can add more chillies to it if you want more heat. I normally adjust the salad for my husband I differently also. I like a lot more zing and heat, whereas my husband likes a blander salad.

When it comes to the fresh herbs, we also have our disagreements. I love fresh coriander on top of my salad whereas he prefers parsley.

The beauty of the carrot mango salad is that it's super easy to make and can be adapted to fit your own taste. Did you make any changes to the salad? Let us know in the comments section below.

This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.

Carrot Mango Salad

5

Average: 5 (1 vote)

• Prep Time: 15 mins
• Cook Time: 0 mins
• Total: 15 mins
• Serves 4 people

Categories: Lunch, Salad, Sides, Snacks Cusine: Thai

Description

A quick and delicious carrot mango salad made with 5 simple ingredients. Learn how to make this delicious carrot mango salad by following the recipe below. It's the perfect side salad to any vegan main or can be eaten on its own as a healthy snack.

Ingredients

(USA / Metric)

• 1 large mango
• 2 large carrot, julienned*
• 1 large onion (purple onions work best)
• 2 medium chillies
• 1 lime yields lime juice
• 1 pinch salt
• 2 tbsp, chopped fresh herbs (fresh coriander works best, but can be replaced with parsley)

Instructions

• 1. Slice the onions as thinly as you can and put them in a small bowl. Add the fresh juice from one lime over the onion and let them marinade for 15 minutes.
  2. In the meantime, julienne the carrots. Peel the mango using a simple potato peeler. Then carefully cut the mango in half, then slice. This is so you get long beautiful strips of mango. You can also dice the mango if you prefer. Finely slice a couple of red spicy chilli.
  3. In a large bowl mix the carrots, the mango and the marinated onions (including their marinate juice). Add the sliced chilli and a pinch of salt. Mix well and serve immediately.
  4. You can keep it in the fridge overnight and consume the leftovers the next day. However, it's best consumed fresh.

Notes

To julienne a vegetable is to chop in a small strip. This is a chopping technique used by chefs. It makes the vegetables look more appealing.

If you don't like your carrot mango salad too spicy, add just one single chilli pepper.
You can add more lime juice if you want a zestier taste.

Nutritional Information

Total Nutrition Facts

Serves 4 people

Amount Per Serving
Calories 85
% Daily Value*
Total Fat 0 g			1%
	Saturated Fat 0 g		0%
	Trans Fat 0 g		0%
	Polyunsaturated Fat 0 g
	Monounsaturated Fat 0 g
Cholesterol 0 mg			0%
Sodium 56 mg			2%
Total Carbs 21 g			8%
	Dietary Fiber 3 g		10%
	Sugar 15 g		30%
Protein 2 g			4%
Vitamin A 29% Vitamin C 101% Calcium 2% Iron 3% Vitamin D 0% Magnesium 5% Potassium 7% Zinc 3% Phosphorus 6% Thiamin (B1) 6% Riboflavin (B2) 6% Niacin (B3) 6% Vitamin B6 19% Folic Acid (B9) 0% Vitamin B12 0% Vitamin E 8% Vitamin K 13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice

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