Thai Mango Salad

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

By far one of the best salads I’ve ever made! The almond dressing, wow. And it’s an incredibly brain-healthy recipe! This dish calls for some pickling which, for best results, should be done 24 hours in advance of the rest of the recipe.

subheading: For the pickled carrots and daikon radish:

2 cups (400 grams, 14.1 oz) of carrots and daikon ‘sticks’

½ cup (60 grams, 2.2 oz) distilled vinegar

½ cup (60 grams, 2.2 oz) boiling water

½ tsp salt

2 tbsp monk fruit sweetener*

subheading: For the dressing:

¼ cup (½ stick, 4 tbsp) almond butter

4 dates

¼ cup (60 milliliters, 2 fl oz) soy milk

3 tbsp liquid aminos

Juice of 2 large limes

1 tbsp rice vinegar

2 to 3 tsp sriracha (or more, depending on your tolerance)

½ cup (120 milliliters, 4 fl oz) water, to thin it out

subheading: For the salad:

6 to 8 cups (85 to 115 grams) of salad greens - lettuce/kale/cabbage/napa cabbage combo

1 package of cooked brown rice noodles

1 16-ounce (1lb, 450 grams) tofu, baked or air-fried (or any legume like chickpeas)

1 medium red bell pepper, sliced

2 large ataulfo (or honey) mangoes, sliced

¼ cup (14 grams, 0.5 oz) cilantro leaves, basil, and mint

¼ cup (14 grams, 0.5 oz) almond, chopped)

Crushed red pepper flakes as garnish

Directions at thebraindocs.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer