Mango Lime Salad

Ever made an Asian-themed dinner but couldn't find a suitable Asian-inspired salad to go with it? If so, your search stops here!! This refreshing salad goes well with any Asian stir fry or Thai entree, try it!

Mango Lime Salad
vegan

1 large mango (not too ripe)
1 green onion, cut into 3" lengths
6" section english cucumber, seeded and cut in half across the width
1/2 red onion, thinly sliced
1/4 cup flat leaf parsley, chopped

Slice the mango, green onion and cucumber into thin match-sticks/julienned pieces length-wise. Combine ingredients in a medium serving bowl. Serves four.

Dressing
juice of 1 lime
1 chili pepper, finely diced
1/4 cup extra virgin olive oil
2 T white wine vinegar
1 tsp sugar
salt and pepper to taste

Combine dressing ingredients and whisk until well mixed. Drizzle over salad just before serving. You likely won't need to use all the dressing on the salad unless you double the salad ingredient quantities. The dressing keeps well in the fridge for 3-5 days.