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Vibrant Mango Salad with Peanut Dressing…

Cutting board with lettuce, carrots, red cabbage, mango, and peanuts for making a healthy vegan salad

Some recipes just happen (like this one). We had some leftover greens and a ripe mango and had just made some super saucy tempeh. I realized all that was missing was a little peanut dressing, and just like that, we had a delicious side on our hands. Bonus? It looks (and tastes) like a rainbow.

Care to make this easy 15-minute recipe with us? Gather your supplies and let’s make something tasty.

Bowl filled with cabbage, cilantro, mango, carrots, and lettuce for making a delicious gluten-free plant-based salad

The base for this salad is greens, cabbage, cilantro, carrots, and ripe mango. That’s basically it! So fresh, so colorful, so…easy.

For dressing, the only flavor that made sense was peanut butter. We went for a quick-and-easy peanut dressing, but you can also jazz it up with some freshly grated ginger or sub the peanut butter for cashew or sunflower butter.

Whisking gluten-free vegan Peanut Dressing ingredients in a glass bowl

We hope you LOVE this salad! It’s:

& So tasty

Enjoy this salad as is or top it with our Peanut & Lemongrass Tempeh Satay or 7-Ingredient Marinated Peanut Tempeh. It’s delicious on its own, but it also pairs well with dishes like our Thai Yellow Coconut Curry with Mango, Noodle-Free Pad Thai, Creamy Thai Carrot Soup, or Thai Noodle Bowls.

If you try this recipe, let us know by leaving a comment and a rating, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Grabbing a serving of Mango Green Salad with Creamy Peanut Dressing for a refreshing plant-based lunch

Vibrant Mango Salad with Peanut Dressing

A quick-and-easy Thai-inspired salad with fresh vegetables and mango! Drizzle on a simple peanut dressing for a delicious side, or add a protein of choice to make it an entrée.

Prep Time 15 minutes

Servings: 4


Salad, Side


Gluten-Free, Thai-Inspired, Vegan



Does it keep?

3 Days



  • 1
    butter lettuce
  • 1 1/2
    finely shredded carrot
  • 1 1/4
    shredded red cabbage
  • 1
    ripe mango
  • 1/2
    fresh chopped cilantro
    (plus more for serving)


  • 1/3
    creamy salted peanut butter
    (or sub other nut/seed butter such as cashew/sunflower)
  • 2 1/2
    lime juice
  • 1 1/2
    maple syrup
    (plus more to taste)
  • 2-3
    chili garlic sauce
    (plus more to taste)
  • 3
    coconut aminos*
  • 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 coconut aminos (or tamari) 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 coconut aminos 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.


*Can sub 2 Tbsp tamari or soy sauce per 3 Tbsp coconut aminos.
*Find the Peanut Tempeh recipe here.
*Nutrition information is a rough estimate calculated without serving ingredients.

Nutrition Per Serving (1 of 4)

  • Calories: 242
  • Fat: 11.5g
  • Saturated fat: 2.3g
  • Sodium: 288.2mg
  • Carbohydrates: 31.8g
  • Fiber: 4g
  • Sugar: 23.8g
  • Protein: 6.7g

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