Mango and Carrot Salad

Mango and Carrot Salad

# Marinades, Dressings & Dips # Vegetables

Mango and Carrot Salad

Total time 10 mins

10 mins preparation time

A fresh and fruity summer salad with a delicious vinaigrette made with Kikkoman soy sauce, apple juice and maple syrup. Perfect accompaniment for barbecues.

Ingredients

4 portion(s)

1 

mango

1 

Romaine lettuce (or 2 baby Romaine lettuces)

2 

carrots

100 g

sprouted seeds

2 tbsp

olive oil

2 ½ tbsp

white balsamic vinegar

100 ml

apple juice

2 ½ tbsp

Kikkoman Naturally Brewed Soy Sauce

1 ½ tbsp

maple syrup

Freshly ground pepper

Nutritional facts (per portion): 625 kJ / 149 kcal

5.3 g Fat

3.6 g Protein

18.1 g Carbohydrates

Preparation

Step 1

Prepare the salad by peeling the mango and cutting the flesh off the stone. Slice the mango flesh into thin strips. Slice the lettuce, then wash and dry. Wash and peel the carrots, then shave off thin ribbons using a peeler. Wash the sprouted seeds, if necessary.

Step 2

To prepare the dressing, use a blender to blend 4 tablespoons of sliced mango, the olive oil, vinegar, apple juice, soy sauce and maple syrup together. Season with pepper. Add the dressing to the salad and toss before serving.

Recipe-ID: 864

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Prepare the salad by peeling the mango and cutting the flesh off the stone. Slice the mango flesh into thin strips. Slice the lettuce, then wash and dry. Wash and peel the carrots, then shave off thin ribbons using a peeler. Wash the sprouted seeds, if necessary.

To prepare the dressing, use a blender to blend 4 tablespoons of sliced mango, the olive oil, vinegar, apple juice, soy sauce and maple syrup together. Season with pepper. Add the dressing to the salad and toss before serving.

Let us know what you think

Click on the number of stars you want to give: the more the better!

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# Vegetarian # Vegan # Summer # Quick Preparation # Marinades, Dressings & Dips # Salads # Vegetables # BBQ

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