Some recipes are just born (like this). We had leftover greens and ripe mango and just made super saucy tempeh-satay. All that was needed was a peanut dressing. We had a tasty side in no time. Bonus? It tastes (and looks) like a Rainbow.
Would you like to try this 15-minute easy recipe? Let’s get together and make something delicious.
This salad’s base is made up of greens, cilantro, carrots, and ripe mango. It’s that simple! It’s so easy, it’s so fresh and colorful!
Ingredients
SALAD
- One head of butter lettuce
- 1 1/2 cups finely shredded carrot
- Red cabbage, 1 1/4 cups
- One large ripe mango (cubed)
- Fresh cilantro chopped to 1/2 cup (plus additional for serving).
Dressing
- Use other nut/seed Butters such as Sunflower/Cashew to replace the creamy salted Peanut butter.
- Use 2 1/2 tablespoons lime juice
- Add more maple syrup to taste.
- Add more according to taste.
- 3 Tbsp coconut aminos
- Water thin
Optional FOR SERVING
- Roasted Salted Peanuts (Chopped)
- Fresh cilantro
- Lemongrass Tempeh Satay (or Peanut Tempeh*)
Instructions
- Butter lettuce can be chopped or torn into bite-sized pieces after being washed and dried. Add carrot, mango, and cabbage to a large bowl.
- Add peanut butter, maple syrup, and chili garlic sauce (or tamari), along with the lime juice, to a small bowl. Add water to thin as necessary.
- Add more maple syrup if you need it, chili garlic sauce if you want heat, lime if acidity is required, or coconut aminos for a flavor boost. If the mixture becomes too thin, add more peanut butter. If it is too thick, thin it with some water.
- Enjoy as is or garnish with peanuts, cilantro, and tempeh (em>optional/em>). You can eat it as is or add tempeh, peanuts, cilantro, and (optional) to the salad.
- Fresh is best. Salad leftovers (if possible, separate from the dressing) can be stored in the fridge for up to three days. The sauce can be kept for up to 5 days.
