Mango and Carrot Salad

‘Bloody Geisha’ Soy Sauce Cocktail 265 of 489 Crystallized aubergine and quinoa

Kikkoman Sauces 486

Category 477

Ingredient 440

Videos 75

World Cuisines 146

Specials 466

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

Naturally Brewed Soy Sauce Marinades, Dressings & Dips Salads Vegetables Vegetarian kitchen Vegan recipes BBQ Summer Preparation time < 20 mins

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

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

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.