Wait? Isn’t fruit nature’s candy? Yes! But green mangoes aren’t ripe — so they’re lower in sugar and easier on your system. Try Steven Gundry MD’s colorful twist on this classic Thai salad recipe and enjoy the fresh, tangy flavor — try it with a fried omega-3 egg on top for a complete meal.
Green mango salad with macadamia nuts
Ingredients:
¼ cup fish sauce or coconut aminos
Juice and zest of 2 limes
1 Tbsp unsweetened coconut milk
1 tsp dijon mustard
2 Tbsp toasted sesame oil
1 packet stevia
1 shallot, thinly sliced
2 large unripe mangos, peels and pits removed, shredded
1 cup shredded cabbage
1 shredded carrot
¼ cup chopped cilantro
¼ cup chopped mint
¼ cup chopped macadamia nuts
Instructions:
At the bottom of a large bowl, whisk together the coconut aminos or fish sauce, lime zest, lime juice coconut milk, dijon mustard, sesame oil, and stevia until well-combined and emulsified.
Add shallot, and let rest for 5 minutes, to tone down the sharpness of the shallots.
Next, add mango, cabbage, carrot, cilantro, and mint. Toss until well-combined.
Let rest for 5-10 minutes before serving topped with macadamia nuts