Mango, carrot and coriander salad

This healthy salad recipe is a simple mix of carrot, mango, coriander and seeds in a sweet chilli sauce
Mango, carrot and coriander salad
  • Rating:
  • Serves: 2 as a salad or 4 as a side dish
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the sweet chilli sauce:

  • 50 ml brown rice syrup, available at supermarkets
  • 1 tsp fresh chillies, finely chopped
  • 1/4 tsp fresh ginger, finely grated
  • 1/4 tsp garlic, finely chopped
  • 1/4 tsp lemongrass, finely chopped
  • 1 tbsp lime juice
  • ½ tsp coriander, chopped

For the salad:

  • 1/4 tsp black onion seeds
  • ½ tsp sesame seeds
  • 250 g carrots, grated
  • 160 g mango, cut into thin slices
  • 1 lime, zest finely grated and juiced
  • 10 g coriander, fienly chopped

Tips and Suggestions

If you are serving this up at a dinner party, dress it only just before serving as the veg can easily wilt if done too far in advance.


1. For the sweet chilli sauce: Mix all the ingredients for the sauce together and set aside.

2. For the salad: Toast the black onion and sesame seeds by heating them in a dry pan until the sesame seeds start to change to a golden colour.

3. Keep all the elements of the salad separate until just before you want to serve it. Then, toss everything together in a bowl, along with a couple of tablespoons of the sweet chilli dressing and serve straightaway.

Honestly Healthy For Life: Healthy Alternatives for Everyday Eating by Natasha Corrett and Vicki Edgson. Photography by Lisa Lindner. Published by Jacqui Small, £25.

Want to see more like this? Take a look at lots more of our vegetarian recipes.

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