vietnamese-mango-salad

Vietnamese Mango Salad

Total time: 20 minutes

Serves 3

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 - Green mango, julienned

1 - Carrot, julienned

½ - Red bell pepper, thinly sliced

½ - Cucumber, thinly sliced

¼ cup - Vietnamese coriander leaves

¼ cup - Fresh mint leaves

¼ cup - Peanuts, chopped

2 tb - Lime juice

1 tb - Fish sauce

1 tb - Honey

½ tsp - Chili flakes

UTENSILS

Mixing bowl, Grater, Chopping board, Knife

INSTRUCTIONS

1. In a mixing bowl, combine the julienned green mango, carrot, red bell pepper, cucumber, coriander leaves, mint and chopped peanuts.

2. In a separate small bowl, whisk together lime juice, fish sauce, honey and chili flakes to make the dressing.

3. Pour the dressing over the salad ingredients and toss to combine.

4. Let the salad sit for about 10 minutes to allow the flavours to meld together.

5. Serve chilled.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 286g

Energy (kcal)

207.6

Carbs (g)

28.9

Proteins (g)

5.8

Fats (g)

7.1

Fibre (g)

5.0