Mango peanut slaw recipe
This mango and peanut slaw is big on tropical fruit flavours and interesting textures. Top with a homemade lime and sweet chilli dressing and you have a stunning side for barbecues or alfresco eating.
See method- Serves 4 as a side
- Takes 25 mins
- 267 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 2 firm mangoes, peeled
- 1 large carrot, scrubbed and julienned
- 50g spring onions, thinly sliced
- ¼ red cabbage, finely shredded
- 1 red chilli, deseeded if you like, finely chopped
- 15g fresh coriander, leaves picked
- 40g roasted salted peanuts, roughly chopped
For the dressing
- 1 lime, ½ juiced, ½ cut into wedges
- 1½ tbsp sweet chilli sauce
- 1½ tbsp reduced-salt soy sauce
- 4½ tbsp crunchy peanut butter
Each serving contains
- Energy
- 1110kJ 267.0kcal
- Fat
- 15g
- Saturates
- 2g
- Salt
- 0.8g
- Sugars
- 19g
of the Reference intake
Carbohydrate 21.7gProtein 8.7gFibre 6.3g
Method
- Put all the dressing ingredients (besides the lime wedges) in a bowl with 3 tbsp boiling water and stir well to combine. Set aside.
- Slice the bottom from each mango to give a firm base, then cut thin slices from a cheek until you reach the stone; repeat with each side. Cut the slices lengthways into 2mm strips, then add to a serving bowl with the carrot, spring onions, cabbage, chilli and most of the coriander. Toss to mix.
- Add the peanut dressing to the slaw and toss to coat. Scatter over the peanuts and remaining coriander leaves. Serve with the lime wedges for squeezing over.
- See more BBQ sides
