Mango & Crunchy Herb Salad
Feb 24, 2026
Mango & Crunchy Herb Salad
with Lime, Ginger & Peanut Dressing
This salad sits somewhere between late winter and early summer.
It’s bright, crunchy, fresh, and layered — sweet mango against sharp lime, crisp vegetables against creamy peanut dressing, herbs lifting everything at the end.
The key is balance:
Not overly ripe mango.
Not too sweet.
Not too soft.
You want something still slightly firm, almost just on the edge of ripeness, so it holds its shape and keeps a gentle bite.
It’s refreshing enough to eat on its own, but substantial enough to serve alongside rice or grilled vegetables.
Ingredients
For the salad
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1 mango (ripe but still firm)
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A handful red cabbage, very thinly shredded
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A handful red bell pepper, thin julienne
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½ large cucumber (or 1 small), seeds removed, thinly sliced
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1 small carrot (or ½ large), very thin julienne
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A handful sugar snap peas (or other crunchy vegetable), thinly sliced
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A generous handful fresh mint leaves
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A generous handful fresh cilantro
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A handful cashews or peanuts, toasted
For the dressing
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1 garlic clove
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1 thumb-sized piece fresh ginger
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1 red chili (adjust to taste)
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Pinch of salt
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1 tsp coconut sugar / panela / unrefined cane sugar
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2 tbsp light soy sauce
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1 tbsp peanut butter or cashew butter
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Juice of 2 limes
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1–2 tbsp water (to loosen if needed)
Step 1 — Prepare the Mango & Vegetables
Peel the mango and cut the cheeks off the pit. Slice into thick julienne — slightly thicker than the vegetables so it holds its texture.
Very thinly shred the red cabbage.
Slice the red bell pepper into fine julienne.
For the cucumber:
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Slice in half lengthwise.
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Scoop out the soft seeds with a spoon.
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Slice into thin half-moons.
Julienne the carrot very finely.
Slice the sugar snap peas into thin strips.
Place everything in a large mixing bowl.
Step 2 — Make the Dressing
Grate the garlic and ginger finely.
Finely chop the red chili (remove seeds for less heat).
In a small bowl, combine:
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Garlic
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Ginger
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Chili
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Salt
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Coconut sugar
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Soy sauce
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Nut butter
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Lime juice
Whisk well to emulsify.
If needed, add 1–2 tablespoons of water to loosen the dressing slightly — it should coat the vegetables without being heavy.
Taste and adjust salt, sweetness, or acidity.
Step 3 — Toast the Nuts
In a dry pan over medium heat, toast the cashews or peanuts until lightly golden and fragrant.
Let cool slightly, then roughly chop or lightly crush in a mortar.
You want texture — not a paste.
Step 4 — Assemble
Add mint leaves and cilantro to the vegetables.
Pour over the dressing.
Add most of the toasted nuts.
Toss gently but thoroughly.
Let the salad sit for about 5 minutes to allow the flavors to infuse.
Finish with the remaining nuts on top for extra crunch.
Serving
Serve on its own as a light meal, or alongside rice for something more substantial.
The salad is best eaten fresh, while the herbs are vibrant and the vegetables still crisp.
Sweet. Sharp. Crunchy. Fragrant.
A bowl that wakes you up.
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