Mango salad with peanut vinaigrette

A colourful and flavourful dish!

I love to serve this with spring rolls for a delicious lunch; it would actually be a great sidekick for any Asian fare. Note that you can use sriracha if you prefer and you can also include all three herbs if you happen to have them on hand. If making in advance, it is okay to add the dressing up to an hour before serving, and if you have any left over, it will still be fabulous the next day.

Ingredients

Salad:

• 1/2 cup (75 g) thinly sliced red onion
• 1 1/2 cups (165 g) grated carrots
• 1 1/2 cups (225 g) thinly sliced English cucumber
• 1 red bell pepper, seeded and julienned
• 1 ripe mango, peeled, pitted and julienned
• 1/2 cup (15 g) chopped cilantro, basil or mint (to stir in at serving time)
• 1/2 cup (15 g) chopped pea shoots (optional but delicious)
• 1/2 cup (65 g) coarsely chopped peanuts or cashews (to garnish at serving time)

Peanut vinaigrette:

• 3 tablespoons (45 mL) rice vinegar, heated slightly
• 4 tablespoons (60 mL) soy or tamari sauce
• 2 tablespoons (32 g) peanut or cashew butter
• 1/2 teaspoon sambal oelek (chili garlic sauce), or more (to taste)
• 2 tablespoons (30 mL) honey
• 1 tablespoon (8 g) minced fresh ginger
• 1 1/2 teaspoons (7.5 mL) sesame oil
• 2 tablespoons (30 mL) vegetable oil

Method

• If you wish to reduce the sometimes-harsh flavour of the red onions, soak them in cold water for 15 minutes, then drain.
• While onions are soaking, prepare the rest of the salad ingredients, placing them all (with the exception of the herbs and nuts) in a large bowl.
• Make the vinaigrette. In a small jar with a tight lid, combine the heated rice vinegar, soy or tamari sauce and peanut butter; cover jar and shake until well combined. If the peanut butter is not fully incorporated, use a whisk to persuade it. Add remaining dressing ingredients; shake again to combine.
• Pour two thirds of the dressing over the salad. Toss until evenly distributed, then add more if needed to coat evenly, without having a puddle of dressing in the bottom of the bowl. Let sit 5 minutes for flavours to blend; sprinkle with chopped herbs and nuts, then serve.

Serves 4 as a side dish.