Sweet, sour, salty, crunchy, and spicy! This salad is most flavorful and refreshing and it makes full use of mangoes which are in season. Raw mangoes are quite the opposite from ripe mangoes: sour instead of sweet, crunchy instead of soft but equally loaded with nutritional value. They are super rich in vitamin C, pectin, B vitamins and are known to have a positive effect on our digestion, liver, and blood. Moreover they help to beat the heat! I have used chipotle chili powder in the dressing which adds a lovely smokey flavor but feel free to substitute with regular red chili powder or even a chopped fresh red chili.
Ingredients:
(serves 1)
- 1 raw green mango, peeled and cut into thin sticks
- 1 small red onion, cut into half and again into thin slices
- 1/2 cup shredded red cabbage
- 2 tbsp chopped fresh mint
- 2 tbsp chopped coriander
- small handful chopped roasted cashews
Dressing:
- 1/2 tbsp coconut sugar (or jaggery powder)
- 1/2 tbsp coconut aminos *
- 1/4 tsp himalayan rock salt
- 1/8 tsp chipotle chili powder (or red chili powder if you can’t find this)
Preparation:
- Combine the dressing ingredients in a small bowl and let it stand for a while to dissolve the sugar
- Mix the salad ingredients in a larger bowl
- Pour over the dressing and mix well
- Top with the chopped cashews
- Enjoy!
* Coconut aminos is a wonderful, healthy substitute for soy sauce. It is made from fermented coconut sap and it is free of soy and gluten, which are common allergens. You can find it at your local health food store. If not available, use tamari or regular soy sauce instead (unless of course you are gluten free)
