Mango and Carrot Salad
A fresh and fruity summer salad with a delicious vinaigrette made with Kikkoman soy sauce, apple juice and and maple syrup. Perfect accompaniment for barbecues.
- Preparation Time10 mins
Nutrition per serving
- Energy149 Kcals
- 1 mango
- 1 Romaine lettuce (or 2 baby Gem lettuces)
- 2 carrots
- 100 g sprouted seeds
- 2 tablespoons olive oil
- 2–3 tablespoons white balsamic vinegar
- 100 ml apple juice
- 2–3 tablespoons Kikkoman Soy Sauce
- 1–2 teaspoons maple syrup
- Freshly ground pepper
Prepare the salad by peeling the mango and cutting the flesh off the stone. Slice the mango flesh into thin strips. Slice the lettuce, then wash and dry. Wash and peel the carrots, then shave off thin ribbons using a peeler. Wash the sprouted seeds, if necessary.
To prepare the dressing, use a blender to blend 4 tablespoons of sliced mango, the olive oil, vinegar, apple juice, Kikkoman soy sauce and maple syrup together. Season with pepper. Add the dressing to the salad and toss before serving.