afoona
Green Mango Salad with Chili and Lemon
Salads

Green Mango Salad with Chili and Lemon – Vegan version

A crisp, fresh green mango salad with a sweet-and-sour dressing, a little heat and cilantro. Vegan version: Date syrup (silan).

⏱ 50 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona🧩 2 parts
⚖ Pareve🥬 Vegetarian
Versions:Original🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the lemon juice, soy sauce, date syrup, sesame oil and salt until smooth.
    Bowl

To assemble

  1. 2
    Peel the mango and carrot and cut into thin matchsticks. Thinly slice the green onion and put everything in a bowl.
    PeelerKnifeCutting board
    💡Green mango is tart and crunchy like a vegetable: choose completely firm fruit, and cut thinly so it absorbs the dressing.
  2. 3
    Pour in the dressing and toss well.
  3. 4
    Add the chili pepper and cilantro and toss.
  4. 5
    Refrigerate for at least 20 minutes so the vegetables absorb the dressing.
    Refrigerator
    💡Resting in the dressing improves the salad: the vegetables absorb the flavor, and hard vegetables (cabbage, carrot) also soften a little.
  5. 6
    Serve topped with the almonds.
173calories
4 gprotein
28 gcarbs
5 gfat
● protein 9%● carbs 64%● fat 27%

Per serving (210 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (5)

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Peeler · Also works: Paring knife (Wastes more of the fruit, slow)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Dressing → Dressed Vegetable Salad

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