This easy Green Mango Salad is made wonderfully aromatic with the use of Shiso Leaf. A refreshing and light Asian-inspired dish that is perfect for summer. The salad greens cucumber and shiso leaf are a perfect pairing, and the Asian green goddess dressing ties it all together.
Asian Purple Mint or Shiso Leaf 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 it
STEP 1 - PREPARE VEG
- Cut the shiso leaves from the stems and place them in a colander.
- Wash them under gently cold running water in the sink, tap the colander on the edge of the sink to remove excess water.
- Then either pat them dry with a clean kitchen towel or spin dry in a salad spinner.
- Cut them chiffonade style. To do this stack a few at a time on top of each other, roll them into a cigar shape and slice thinly into ribbons.
- Wash the mixed salad leaves, remove any wilted or damaged leaves. Then either pat or spin dry.
- Wash the cucumbers, dry and trim them, then slice on the diagonal.
- Wash and peel your green mangos, then 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 2 cups of green mango.
STEP 2 - MAKE THE GREEN GODDESS DRESSING
- Place all the dressing ingredients in a high-speed blender or a small food processor, season then and blitz until combined.
- Taste and adjust seasonings to your liking. Pour into a small serving jug.
STEP 3 - ASSEMBLE SALAD
- Place the salad leaves, shredded shiso, baby cucumbers and julienned mango in a large mixing bowl. Season and toss to combine, then arrange in a salad bowl or on a salad platter.
- Garnish with the chopped coriander/cilantro and coconut flakes. Serve with the dressing on the side.
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:
Recipe Card
This Asian Green Mango Salad is made wonderfully aromatic with the use of Shiso Leaf. We have paired it with a decadent Asian Green Goddess dressing.
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* Times are an estimate and will depend on your skill level
Servings: 6 as a side
Calories: 100kcal
Equipment
- Salad Spinner
- Mandoline / V-Slicer
- Julienne Peeler
Ingredients
For the salad…
- 100 grams Shiso leaf (a small bunch or ½ medium, approx. 3.5oz)
- 60 grams mixed salad leaves (2 cups, approx. 2oz)
- 250 grams baby cucumbers (or 2 Lebanese cucumbers, approx. 9oz)
- 450 grams green (raw) mango (2 mangos, approx. 16oz)
- Sea salt and cracked black pepper
For the Asian Green Goddess dressing…
- 4 tbsps coconut yoghurt
- ½ cup coriander (cilantro) leaves (chopped)
- ¼ cup lime juice (from 2 medium limes)
- 1 teaspoon sesame oil
For the garnish…
- ¼ cup coriander (cilantro) leaves (chopped)
- 1 tablespoon coconut flakes
Instructions
1-PREPARE INGREDIENTS
- Cut the shiso leaves from the stems and place in a colander.
- Wash them under gently cold running water in the sink, tap the colander on the edge of the sink to remove excess water.
- Then either pat them dry with a clean kitchen towel or spin dry in a salad spinner.
- Cut them chiffonade style. To do this stack a few at a time on top of each other, roll them into a cigar shape and slice thinly into ribbons.
- Wash the mixed salad leaves, remove any wilted or damaged leaves. Then either pat or spin dry.
- Wash the cucumbers, dry and trim them, then slice on the diagonal.
- Wash and peel your green mangos, then 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 2 cups of green mango.
2-BLITZ DRESSING
- Place all the dressing ingredients in a high-speed blender or a small food processor, season then and blitz until combined.
- Taste and adjust seasonings to your liking. Pour into a small serving jug.
3-ASSEMBLE SALAD
- Place the salad leaves, shredded shiso, baby cucumbers and julienned mango in a large mixing bowl. Season and toss to combine, then arrange in salad bowl or on a salad platter.
- Garnish with the chopped coriander/cilantro and coconunt flakes. Serve with the dressing on the side.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 100kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 6mg | Potassium: 264mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1109IU | Vitamin C: 35mg | Calcium: 20mg | Iron: 1mg
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