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.
Pretty salad. Looks delicious as well as easy to make.
Yum- looks healthy and delicious! Not to mention, colorful!
I love that you included cucumber in there too. Looks delicious.
Looks beautiful and sounds delicious!
Mango salad is so refreshing… the perfect summer treat. Definitely pleasing to the eyes too!
This looks delicious… I love anything with mango