Directions

To make the salad:

Cut mangos in half, remove the stone and peel away the skin. Slice the mango. Peel the red onions and slice into rings. Clean the celery, leave the green parts to one side, wash the celery sticks and cut into slices. Wash the coriander and finely chop the stems and root base. Place the leaves in cold water until you are ready to use them to prevent them from going limp. Wash the sugar snap peas and blanch in rapidly boiling salted water for 2 minutes. Place the peas in cold water; drain the water. Halve the peas lengthwise. Wash the cherry tomatoes and cut them in half.

 

To make the dressing:

Deseed and chop the red chilli pepper. Peel and finely dice the ginger and garlic. Grate the limes to remove the zest and juice the limes. Purée the lime juice, finely chopped seaweed sheets or seaweed flakes, chilli, ginger, garlic, grated lemon zest and the coriander stems until smooth (and sieve). Stir in the sesame oil and maple syrup and season with salt and pepper. Mix all the salad ingredients with the dressing, sprinkle with coriander leaves and serve.

 

Make life mango-sweet!

 

Your Dole team