Flourish Health & Wellbeing eMagazine - Jan21 - Flipbook - Page 29
Here's our celebratory take on Asian mango salad, complete with a sweet-sour dressing
fragranced with lime. Full of bright, fresh flavours and the juicy sweetness of a fave Aussie
summer fruit, it's a show-stopping centrepiece for the table. The perfect accompaniment for
turkey, chicken, seafood or whatever you prefer to cook, it takes around 30 minutes to make.
Prep ahead, then toss together at the very last minute!
1. Make the dressing
Read through the recipe. Thinly slice the chilli, removing the seeds if less heat is
desired. Juice the limes. Put the chilli, 1 1⁄2 tbs lime juice, 3 tsp sugar, 3 tsp soy
sauce and 2 tsp oil in a large bowl and whisk until combined.
2. Prep the mango
Thinly slice the mango flesh, discarding the seeds and skin.
3. Prep salad vegetables
Halve the tomatoes. Trim the pak choy and separate the leaves and stems. Thinly
slice the leaves and stems lengthwise. Shred the carrots using a julienne peeler or
halve lengthwise and very thinly slice. Halve the cucumbers lengthwise and thinly
slice. Very thinly slice the onion.
4. Pick herbs
Pick the basil and coriander leaves, discarding the stems.
5. Chop cashews
Coarsely chop the cashews.
6. Get ready to serve
Add the mango, tomatoes, pak choy, carrot, cucumber, onion, basil and coriander
to the dressing and gently toss to combine. Arrange the salad on a large serving
plate and scatter with the cashews to serve.
PROUDLY BROUGHT TO YOU BY MARLEY SPOON