Green Mango Salad with Shiso & Asian Green Goddess

This easy green mango salad is made wonderfully aromatic with the use of Shiso Leaf. 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 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.

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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.

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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:

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