Shredded Mango, Cucumber & Carrot Salad
Preparation Time: 12 minutes
Serves: 2 as a light lunch, or 4 as an accompaniment
Ingredients
- 2 spring onions
- 1 large slightly under-ripe mango, peeled, stoned and julienned
- 1 large carrot, shredded with a mandolin or coarsely grated
- ½ cucumber, shredded with a mandolin or coarsely grated
- 75g mangetout, thinly sliced diagonally
- 4 tbsp Mary Berry's Sticky Ginger & Chilli Dressing
- 1 tbsp salted peanuts, roughly chopped
- 1 tbsp coriander leaves, roughly chopped
Instructions
- Cut the spring onions into 8 cm lengths, then slice thinly lengthways. Transfer to a bowl of iced water and leave to crisp and curl for 10 minutes.
- Drain and dry the spring onion then toss with the mango, carrot, cucumber, mangetout and dressing in a serving bowl.
- Sprinkle with chopped peanuts and coriander and serve straight away.
Cook's tip
This salad makes a refreshing accompaniment to satay skewers and other Asian barbecued meats. You can replace the chopped peanuts with toasted sesame seeds if you prefer.
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