Time 35m Yield 4 servings Number Of Ingredients 9 Steps:
Combine the mango, garlic, cilantro, vinegar and agave in a bowl. Sprinkle with salt and pepper. Whisk in the olive oil. Taste and adjust the seasoning as needed. Add the kale to the dressing and toss to coat. Set aside for 20 minutes before serving to allow the kale time to soften.
Time 15m Number Of Ingredients 9 Steps:
In a large bowl, whisk together lime juice, fish sauce, and sugar until sugar dissolves. Add mangoes, scallions, cilantro, and mint and toss to coat. Taste and adjust seasoning with additional lime juice, fish sauce, and sugar as desired. Top with chopped peanuts and red-pepper flakes.
Time 45m Yield 8 Number Of Ingredients 9 Steps:
Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside. Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl. Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
Time 30m Yield 6 Number Of Ingredients 10 Steps:
Mix mangoes, red onion, bell pepper, mint, cilantro, and chile pepper together in a bowl. Mix fish sauce and sugar together in a bowl until dissolved. Pour dressing over salad. Refrigerate at least 2 hours. Top with peanuts and lime juice just before serving.
Time 15m Yield 1 salad, 2-4 serving(s) Number Of Ingredients 14 Steps:
FOR SALAD: Combine assorted salad greens, broken into bite-sized pieces and chopped red cabbage. Mix cheese and carrot until blended; shape into small balls and place on salad greens. Arrange onion slices and tomato wedges on top of the lettuce. FOR DRESSING: Use blender or food processor to combine all ingredients. Alternatively, you may whisk all ingredients together by hand until well combined. TO SERVE: Drizzle dressing over the salad and enjoy!
Time 15m Yield 8 to 10 servings Number Of Ingredients 12 Steps:
In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving. Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing. Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.
More about “green mango salad with cilantro vinaigrette recipes”
Time 15m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Peel, seed and grate mango. In a medium bowl, combine mango, bean sprouts, and grated carrot. Mix remaining ingredients in a small bowl and combine with mango mixture.
