Spicy Mango Cucumber Salad
A delicious salad that is super easy to make and make a yummy side or lunch on a hot summer day. Use firm under ripened mangoes.
Servings 6 Servinngs
Calories 210kcal
Ingredients
Veggies and fruits
- 1½ cup under ripened mango slices cut lengthwise note 1
- 1½ cup cucumber slices de-seeded and cut lengthwise
- 1 cup cabbage slices note 2
- ¼ cup raisin soaked
- 1 cup mozzarella cheese cut in cubes, note 3
Dressing
- 4 tablespoon olive oil
- 2 tablespoon vinegar or lemon juice
- ¼ cup mango juice notes 4
- 1 tablespoon dried parsley notes 5
- 1 teaspoon salt
- ½ teaspoon red chilli flakes or to taste
- ¼ teaspoon black pepper
- 2 tablespoon honey or sugar and more as needed, notes 6
Garnish
- 2 tablespoon sesame seeds toasted
Instructions
- Take veggies and fruits in a bowl, mix, and set in the refrigerator until needed.
- In another bowl or jar mix all ingredients of salad dressing.
- Just before serving, pour the dressing in the veggie-fruit mixture. Do a taste test adjust sweetness by adding 1-2 more sugar or honey if needed.
- Garnish with toasted sesame and serve.
Notes
- Use firm and tangy mangoes.
- Green options: You can use any green of your choices like an iceberg and baby spinach, sweet corns would taste great too.
- Cheese options: You can use other cheese too like halloumi and cottage cheese.
- Mango Juice: Press and rub a small mango between your hands until soft. Then squeeze the juice out of it, measure and add to the dressing.
- Herbs: I used dried parsley, but fresh would be best.
- I used 2 tablespoon honey and 2 tablespoon sugar in the recipe, sweetness needs to be adjusted according to the sweetness of mangoes.
- Nut options: Add peanut, walnuts or almond for the crunch in the salad.
- Fruit option: Avacado, green apples, or pineapple can be paired with mangoes in this salad. You may add berries instead of sultanas.
Nutrition
Calories: 210kcal