Teresa's Recipes
Tropical Carrot and Mango Salad
Embark on a culinary journey with this vibrant Tropical Carrot and Mango Salad. This dish marries the natural sweetness of ripe mangos with the crisp freshness of grated carrots. The tartness of lime juice and the subtle heat from the red onions bring a beautiful balance, while the honey adds a hint of sweetness. The cilantro tops it all off with its distinctive herby note, creating a symphony of flavors that dance on your tongue. This salad is not just a feast for your palate, but also a feast for your eyes with its burst of colors.
Ingredients
- 1/2 teaspoon, freshly ground Black pepper
- 1/2 teaspoon, or to taste Salt
- 1 tablespoon Honey
- 2 tablespoons, freshly squeezed Lime juice
- 1/4 cup, finely chopped Cilantro
- 1/4 cup, thinly sliced Red onion
- 1 large, ripe, peeled and diced Mango
- 2 large, peeled and coarsely grated Carrots
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Calories: 110
- Fat: 0.5g
- Carbs: 28g
- Protein: 2g
- Sodium: 300mg
- Sugar: 22g
Instructions
- In a large bowl, combine the coarsely grated carrots, diced mango, thinly sliced red onion, and finely chopped cilantro. Toss gently to mix the ingredients.
- In a separate small bowl, whisk together the freshly squeezed lime juice, honey, salt, and freshly ground black pepper. This will be your salad dressing.
- Gradually pour the dressing over the carrot and mango mixture. Toss the salad gently to ensure every bit is coated evenly with the dressing.
- Cover the bowl and refrigerate the salad for at least 30 minutes. This allows the flavors to meld together, making the salad even more delicious.
- Serve the salad chilled. It is a perfect accompaniment for grilled meats or can be enjoyed on its own as a light and refreshing meal.
Tips
- For a variation, you can add some diced bell peppers or cucumber for an added crunch. If you prefer a bit of a kick, a sprinkle of chili flakes or a dash of hot sauce would do the trick. For a vegan option, substitute the honey with agave syrup or any other vegan sweetener of your choice.