Spicy Mango & Bean Sprout Salad

Recipe PREP 25 min COOK 0 min

Spicy Mango & Bean Sprout Salad

PREP 25 min COOK 0 min

Description

This colorful, spicy mango and bean sprout salad draws inspiration from Thai flavors. A refreshing mix of cool, crunchy, and crisp textures, it’s both satisfying and nutrient-dense. Packed with protein, polyphenols, and vitamins (A, C, B-complex, K, and E), it offers a nourishing boost. Sprouts are easier to digest than whole beans or lentils, with protein that’s more readily absorbed.


Note: Use a firm, sweet-and-sour mango variety like safeda for this recipe. The salad dressing can be made in advance. Adjust the quantities of tamarind and jaggery depending on the sweetness of your mangoes.

Equipment: Mason jar

Ingredients

4 to 6 SERVES
  • 2 Tbsp tamarind paste
  • 1 tsp light soy sauce
  • 4 to 5 drops of sesame oil
  • 1 to 2 fresh bird’s eye chiles, minced
  • 1 Tbsp powdered organic jaggery
  • ¼ tsp salt
  • 2 (600 g) firm mangoes, peeled and sliced into batons
  • 2 (200 g) cucumbers, sliced into batons
  • 2 (60 g) green onions, thinly sliced
  • 1 (300 g) red bell pepper, seeded and julienned
  • 1/4 cup cilantro, finely chopped
  • 1 cup (100 g) fresh mung bean sprouts
  • 1/4 cup roasted peanuts, roughly chopped
  • 1/8 tsp red pepper flakes (optional)

Directions

  1. Step 1
    To make the dressing: Add the tamarind, soy sauce, sesame oil, minced red chiles, jaggery, and salt to a mason jar. Shake to combine.
  2. Step 2
    To a large, shallow bowl, add the mangoes, cucumbers, green onions, bell pepper, and cilantro. Pour all of the dressing and gently toss to combine. Add the bean sprouts and gently toss.
  3. Step 3
    Transfer the salad to a serving plate. Sprinkle with roasted peanuts and red pepper flakes, if desired.

Substitutions: Add other raw vegetables of choice.

Level up: Make your own bean sprouts.

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