
Spicy Mango & Bean Sprout Salad

Spicy Mango & Bean Sprout Salad
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 any firm, sweet-and-sour mango variety.
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
-
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. -
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. -
Step 3
Transfer the salad to a serving plate. Sprinkle with roasted peanuts and red pepper flakes, if desired.
About the author
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