Green Mango, Carrot & Mint Salad
ingredients
- 2 garlic cloves, peeled and thinly sliced
- 1 tbsp rapeseed oil
- 1 small green mango
- 2 carrots, peeled
- 4 spring onion, sliced on an angle
- 10g mint, leaves roughly torn
- 10g basil, leaves roughly torn
- 2 red chillies, deseeded and thinly sliced
- 1 lime, zested and juiced
- 1 tbsp light brown soft sugar
- 1 tbsp dark soy sauce
- Pinch dried chilli
- 20g blanched peanuts, toasted and chopped
nutrition facts
Per average serving:
energy
477 kJ / 114 kcal
6 %
fat
7.6 g
11 %
saturates
0.8 g
4 %
Sugars
7.1 g
8 %
salt
0.8 g
14 %
of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Heat the oil in a pan over a low heat (careful not to overheat as don`t want to burn the garlic). Add the garlic and cook until crisp and slightly golden. Drain from the oil on to paper, reserve the oil and set aside to cool.
- Peel and cut the mango into julienne (fine strips) or ideally put through a Japanese mandolin. Peel and cut the carrot into julienne or again ideally through a Japanese mandolin. Combine the chilli flakes, soy sauce, lime zest & juice, sugar and reserved oil together.
- Mix all ingredients together and serve.
Chef's tip: you can find green mangos in Chinese food shops
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.