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Makes 2 to 4 servings

½ cup (125 mL) honey
¼ cup (50 mL) rice vinegar
½ tsp (2 mL) sesame oil
½ tsp (2 mL) hot chili sauce
1 tsp (5 mL) sesame seeds, black & white

2 mangos, peeled and julienned
1 medium carrot, julienned
¼ medium purple cabbage, thinly sliced
2 green onions, sliced lengthwise
1 tsp (5 mL) chopped fresh coriander
¼ cup (50 mL) finely chopped peanuts (optional for garnish)


Combine vinaigrette ingredients in a jar with a tight-fitting lid and shake well, or whisk in a bowl until emulsified.

In a large bowl, combine salad ingredients.

Pour sauce on top of salad and let marinate for 5-10 minutes.

Toss and garnish with peanuts and serve.

(Note: you can make this vinaigrette ahead; it will keep, refrigerated, for up to two weeks in a tightly-closed container.)

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