4.5 from 4 votes
Crunchy Asian Salad with Cabbage, Mango, Carrot and Tamarind Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
For Tamarind Sauce:
  • 2 tablespoons tamarind paste
  • 2/3 cup ¬†avocado oil or sunflower oil or any vegetable oil
  • 1/3 cup cream coconut milk (for cooking)
  • black pepper to taste
  • 2-3 tablespoons maple syrup (add more according to your liking)
  • 6 tablespoons fresh lemon juice (about 2 small-medium size lemons)
For Salad:
  • 2 cups red cabbage , thinly¬†shredded
  • 1 cup green cabbage , thinly shredded
  • 1/2 cup carrots shredded
  • 1/2 - 1 mango , thinly sliced
  • 3 tablespoons cilantro leaves , add more according to your liking
  • 3 tablespoons mint leaves , add more according to your liking
  • 3 tablespoons unsalted roasted peanuts , add more according to your liking
  1. In a mixing bowl or salad dressing jar: Add tamarind paste, avocado oil, coconut milk, maple syrup, fresh lemon juice. Shake well. Add maple syrup and black pepper to taste.

  2. In a salad serving bowl: mix together shredded cabbage, mango, carrot, cilantro, mint, drizzle with tamarind sauce and top with unsalted roasted peanuts.