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Mango Salad with Peanut Dressing

Prep Time - 15mins



1 head butter lettuce

1 1/2 cups finely shredded carrot

1 1/2 cups finely chopped cucumber

1 1/4 cups shredded red cabbage

1 large ripe mango (cubed)

1/2 cup fresh chopped cilantro (plus more for serving)


1/3 cup creamy salted peanut butter (or sub other nut/seed butter such as cashew/sunflower)

2 1/2 tablespoons lime juice

1 1/2 tablespoons maple syrup (plus more to taste)

2-3 teaspoons chili garlic sauce (plus more to taste)

3 tablespoons coconut aminos (can sub 2 tablespoons soy sauce)

water to thin

Mango Salad with Peanut Dressing


Wash and dry butter lettuce and then tear or chop into bite-sized pieces. Add to a large mixing bowl with carrot, cucumbers, cabbage, mango and cilantro.

To prepare dressing, add peanut butter, lime juice, maple syrup, chili garlic sauce and coconut aminos to a small mixing bowl. Whisk until smooth, adding water as needed to thin.

Taste and adjust flavour as needed, adding more maple syrup for sweetness, chili garlic sauce for heat, lime for acidity, or coconut aminos for overall flavor. If it becomes too thin, thicken with more peanut butter. If too thick, thin with a little water.

Divide salad between serving dishes and serve dressing on the side. Enjoy as is or garnish with peanuts, cilantro, and tempeh (optional).

Best when fresh. Store leftover salad (separate from dressing if possible) in the refrigerator up to 3 days. Dressing will keep up to 5-7 days.

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