Mango and Carrot Salad

Couscous with Roasted Vegetables 180 of 582 Salad with grilled halloumi cheese and pineapple

Kikkoman Sauces 579

Category 561

Ingredient 519

Videos 90

World Cuisines 165

Specials 544

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.