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🍽️ Crunchy Carrot-Mango Salad with Peanut Dressing

291 kcal · 30 min · 4 servings

Ingredients

• 4 carrots
• 2 stalks celery
• 1 mango
• 100 g cashew nuts
• 4 tbsp lemon juice
• 1 tbsp peanut butter
• 2 tbsp yogurt
• 1 tsp chili oil
• 1 pinch sugar
• salt
• pepper (from the mill)
• cilantro (for garnishing)

Instructions

1. 1. Peel the carrots and slice them into thin, diagonal rounds.
2. 2. Wash the celery, remove any tough strings, and slice it as well.
3. 3. Lightly salt the vegetables and place them in a steamer insert.
4. 4. Steam the vegetables over hot water for 2 to 3 minutes until they are tender-crisp.
5. 5. Remove the vegetables from the steamer and let them cool down slightly.
6. 6. Peel the mango and cut the flesh into small cubes.
7. 7. Mix the mango cubes with the steamed vegetables in a bowl.
8. 8. Roast the cashew nuts in a hot pan until they are fragrant.
9. 9. Remove the nuts from the pan and let them cool.
10. 10. Briefly mix lemon juice, peanut butter, yogurt, sugar, and 4 to 5 tablespoons of water.
11. 11. Season the dressing with salt and pepper to taste.
12. 12. Drizzle the dressing over the salad.
13. 13. Sprinkle the cooled cashew nuts over the salad.
14. 14. Garnish the salad with fresh coriander leaves and serve.

Nutrition per serving

• kcal: 291
• Protein: 8 g · Fett/Fat: 16 g · Carbs: 28 g