Name: Green Mango Salad with Asian Green Goddess Dressing
Prep time: 15 min
Total time: 15 min
Ingredients: 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; 4 tbsps coconut yoghurt; ½ cup coriander (cilantro) leaves ((chopped)); ¼ cup lime juice ((from 2 medium limes)); 1 tsp sesame oil; ¼ cup coriander (cilantro) leaves ((chopped)); 1 tbsp coconut flakes

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

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ASIAN GREEN MANGO SALAD IN A WHITE BOWL WITH SALAD SERVERS AND SHISO ON THE SIDE

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

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.

MIXED-LEAVES-IN-SALAD-SPINNER — EITHER PAT OR SPIN DRY

CUTTING GREEN MANGO INTO JULIENNE WITH A V-SLICER — EITHER PAT OR SPIN DRY

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.

GREEN GODDESS DRESSING IN BLENDER — BLITZ YOUR DRESSING

ASIAN PURPLE MINT SALAD — BLITZ YOUR DRESSING

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:

AVOCADO & MANGO SALAD — ZUCCHINI SALAD WITH GREEN MANGO

ASIAN GREEN MANGO SALAD ON PLATTER WITH SHISO LEAVES & GODDESS DRESSING IN JUG ON SIDE

Green Mango Salad with Asian Green Goddess Dressing

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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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: green mango, green salad, shiso leaf

Difficulty: Easy

Diet: dairy free, Gluten free, nut free, Paleo, Vegan, Vegetarian,

Servings: 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

Metric - Imperial

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.

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