Spicy Mango Salad

May 20, 2011 § 6 Comments

Putting fruit in salad is nothing new in my cooking, but it’s always amounted to just granny smith apples, dried cranberries, or dates.  This past Sunday I bought two mangoes, with the intention of just eating them as is.  But then, when I was making sesame noodles for dinner one night, it dawned on me that mangoes would be a very fitting addition to the pickled cucumber and carrot salad I was making for the side dish.  Add in a little red onion, and you have the perfect spicy sweet balance.  The other great thing about a pickled salad- the longer it sits, the better.  This makes for excellent leftovers and next days lunches.

Spicy Mango Salad

Makes 4-5 side dish portions

2 mangoes, diced in large cubes

1 English cucumber, cut lengthwise and thinly sliced

1/ 3 c red onion, thinly sliced

3 carrots, peeled and grated

1/3 c rice wine vinegar

1/2 tsp sugar

1/2 tsp salt

1/2 tsp grated ginger (optional)

pinch red pepper flake

Whisk together the ingredients for the dressing- rice wine vinegar through red pepper flakes.  Set aside.

Place the salad ingredients in a medium size bowl.  Toss gently with the dressing, cover, and let sit in fridge for 30 minutes to an hour before serving.  Can be stored up to 3 days in fridge.


§ 6 Responses to Spicy Mango Salad

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