Mango Peanut Salad

March 01, 2020

Mango Peanut Salad


  • 1 head butter lettuce
  • 1 1/2 cups finely shredded carrot
  • 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 Tbsp lime juice
  • 1 1/2 Tbsp maple syrup (plus more to taste)
  • 2-3 tsp chili garlic sauce (plus more to taste)
  • Tbsp oy sauce
  • Water to thin


  1. Wash and dry butter lettuce and then tear or chop into bite-sized pieces. Add to a large mixing bowl with carrot, cabbage, mango, and cilantro.
  2. To prepare dressing, add peanut butter, lime juice, maple syrup, chili garlic sauce, and soy sauce to a small mixing bowl. Whisk until smooth, adding water as needed to thin (see photo).
  3. Taste and adjust flavor as needed, adding more maple syrup for sweetness, chili garlic sauce for heat, lime for acidity, or soy sauce for overall flavor. If it becomes too thin, thicken with more peanut butter. If too thick, thin with a little water.
  4. Divide salad between serving dishes and serve dressing on the side. Enjoy as is or garnish with peanuts, cilantro, and tempeh (optional).
  5. 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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