Green Mango Salad with Asian Purple Mint & Asian Green Goddess

This easy green mango salad is made wonderfully aromatic with the use of Asian purple mint.
Ideal for an Asian banquet or BBQ.

Asian Purple Mint is similar to basil with a minty spicy aroma, it adds a wonderful perfume to this Asian style green salad. The creamy green goddess dressing is made healthy by the use of coconut yoghurt.

How to make green mango salad

STEP 1 – PREPARE VEG

• Wash the purple mint shake to remove excess water then cut off the stems. Remove the leaves from the stems and if they are too large, tear them into smaller pieces. Transfer to your salad spinner.
• Wash the mixed salad leaves, remove any wilted or damaged leaves. Add to your salad spinner with the purple mint and spin to remove excess water. Place them both in a large mixing bowl.
• Wash the cucumbers, dry then cut into ribbons using a Y-peeler (discard the ends when you cut them). Add to your bowl and toss all the vegetables together.
• Peel your green mango, wash and slice into a fine julienne using a julienne peeler or julienne slicer attachment on your mandoline/v-slicer (be careful not to cut your fingers). Discard the seed, you should have approximately 1 cup of green mango. Transfer to your mixing bowl.

STEP 2 – MAKE THE GREEN GODDESS DRESSING

• Place all the dressing ingredients in a high-speed blender or a small for processor and blitz until combined.

STEP 3 – Assemble salad

• Pour the dressing over the salad, season with salt and pepper. Toss until the salad is well coated with the dressing. Taste and adjust seasonings according to your taste. Arrange the salad on a salad platter.
• Scatter the coriander and the shredded coconut on top to garnish. Serve immediately.

Serving Ideas

This salad pairs welled with barbecued or grilled meats or as part of an Asian buffet. Try it with a Thai style roast chicken.

Some more mango salad recipes to try:

Asian Purple Mint Salad with Asian Green Goddess Dressing

Asian Purple Mint is similar to basil with a minty spicy aroma, it adds a wonderful perfume to this Asian style green salad. 

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Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

* Times are an estimate and will depend on your skill level

Course: Salad

Cuisine: Asian Inspired

Keyword: Easy

Servings: 6 as a side

Calories: 70kcal

Equipment

• Salad Spinner
• Mandoline / V-Slicer
• Julienne Peeler

Ingredients

For the salad…

• 1 bunch purple mint (a small bunch or ½ medium)
• 50 grams mixed salad leaves
• 2 Lebanese cucumbers (small)
• 1 green (raw) mango
• Sea salt and cracked black pepper

For the Asian Green Goddess dressing…

• 3 tbsps coconut yoghurt
• ½ cup coriander (cilantro) leaves (chopped)
• ¼ cup lime juice (from 2 medium limes)
• 1 tsp sesame oil

For the garnish…

• ¼ cup coriander (cilantro) leaves (chopped)
• 1 tbsp coconut (shredded)

Metric – Imperial

Instructions

To prepare your veg..

• Wash the purple mint shake to remove excess water then cut off the stems. Remove the leaves from the stems and if they are too large, tear them into smaller pieces. Transfer to your salad spinner.
• Wash the mixed salad leaves, remove any wilted or damaged leaves. Add to your salad spinner with the purple mint and spin to remove excess water. Place them both in a large mixing bowl.
• Wash the cucumbers, dry then cut into ribbons using a Y-peeler (discard the ends when you cut them). Add to your bowl and toss all the vegetables together.
• Peel your green mango, wash and slice into a fine julienne using a julienne peeler or julienne slicer attachment on your mandoline/v-slicer (be careful not to cut your fingers). Discard the seed, you should have approximately 1 cup of green mango. Transfer to your mixing bowl.

To make your salad…

• Place all the dressing ingredients in a high-speed blender or a small for processor and blitz until combined.
• Pour the dressing over the salad, season with salt and pepper. Toss until the salad is well coated with the dressing. Taste and adjust seasonings according to your taste. Arrange the salad on a salad platter.
• Scatter the coriander and the shredded coconut on top to garnish. Serve immediately.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Calories: 70kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 6mg | Potassium: 251mg | Fiber: 1g | Sugar: 6g | Vitamin A: 632IU | Vitamin C: 19mg | Calcium: 19mg | Iron: 1mg

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