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Mango and Carrot Salad
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Mango and Carrot Salad

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

Mango and Carrot Salad
Total time 10 mins
Preparation time: 10 mins
Nutrition facts (per portion): 625 kJ / 149 kcal
Fat: 5.3 g
Protein: 3.6 g
Carbohydrates: 18.1 g

Ingredients for 4 portion(s)

  • 1 mango
  • 1 Romaine lettuce (or 2 baby Romaine lettuces)
  • 2 carrots
  • 100 g sprouted seeds
  • 2 tablespoons olive oil
  • 2–3 tablespoons white balsamic vinegar
  • 100 ml apple juice
  • 2–3 tablespoons  Kikkoman Naturally Brewed Soy Sauce   
  • 1–2 teaspoons maple syrup
  • Freshly ground pepper

Preparation

  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.
     
  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. 

Used products in this recipe

Total time 10 mins
Preparation time: 10 mins
Nutrition facts (per portion): 625 kJ / 149 kcal
Fat: 5.3 g
Protein: 3.6 g
Carbohydrates: 18.1 g

Ingredients for 4 portion(s)

  • 1 mango
  • 1 Romaine lettuce (or 2 baby Romaine lettuces)
  • 2 carrots
  • 100 g sprouted seeds
  • 2 tablespoons olive oil
  • 2–3 tablespoons white balsamic vinegar
  • 100 ml apple juice
  • 2–3 tablespoons  Kikkoman Naturally Brewed Soy Sauce   
  • 1–2 teaspoons maple syrup
  • Freshly ground pepper