Thai Mango Salad
By Nicole Bowman
Bursting with vibrant colours, crunchy textures, and fresh flavours, this Thai Mango Salad with it’s tahini vinaigrette is a nutritional powerhouse.
Bell peppers are exceptionally high in Vitamin C, while edamame is a great source of plant-based protein. But the real magic lies in the dressing! Our Tahini Vinaigrette, enriched with CanPrev’s L-Glutamine Powder not only adds irresistible flavour but also supports gut health, immune function and muscle cell repair after exercise. It’s crunchy, fresh and flavourful!
Servings
5
Prep Time
20 mins
Ingredients
For the salad
- 1 cup purple cabbage
- 1 cup cherry tomatoes
- 1 cup edamame beans
- 3 green onions
- 2 green Thai chillies
- 1 red bell pepper
- 1 yellow bell pepper
- 1 mango
- Handful of fresh cilantro
For the dressing
- ⅓ cup soy sauce
- ¼ cup tahini
- 3 tbsp maple syrup
- 1 tbsp sesame oil
- 2 tsp red chili flakes
- Salt and pepper to taste
- 3 scoops L Glutamine
For the garnish
- Chopped cilantro
- sesame seeds
Directions
- Chop up all the veggies for the salad, cutting them into thin slices, and combine in a large bowl.
- Add all the ingredients for the dressing to a blender and process until smooth. Dress the salad just before serving. Top with your garnish and enjoy!
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Meet the Creator
Meet the Creator
Nicole Bowman
BASc Human Nutrition
As a fitness and health enthusiast, Nicole combines her background in Human Nutrition with her passion for cooking to create delicious treats with functional benefits.
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