mango and herb salad

with sesame ginger dressing

  • 2 mangoes, peeled and cut into thin strips
  • 2 cups (240g) mung beans 
  • 1 cup Thai basil leaves
  • 1 cup Vietnamese mint leaves
  • 1 long red chilli, thinly sliced
  • 1 ruby grapefruit, peeled and cut into segments
  • 6 cups (400g) finely shredded savoy cabbage 
  • 1 red onion, thinly sliced
  • ½ cup (70g) roasted peanuts, roughly chopped
  • 1 tablespoon sesame seeds, toasted

sesame ginger dressing

  • ¼ cup (60ml) lime juice
  • ¼ cup (60ml) lemon juice
  • 1 tablespoon finely grated palm sugar
  • 1 teaspoon sesame oil
  • 2 tablespoons finely grated ginger
  • 1 tablespoon fish sauce
  1. To make the dressing, place the lime juice, lemon juice, sugar, oil, ginger and fish sauce in a bowl and mix to combine. 
  2. Place the mango, mung beans, basil, mint, chilli, grapefruit, cabbage and onion in a large bowl, add the dressing and toss to combine. 
  3. Divide among bowls and top with the peanut and sesame seeds to serve.  Serves 4
RATE THIS RECIPE:
Reader ratings (4.00) 43211

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox