Thai mango salad

Your taste buds will thank you for this one! From the red onion, to the peanut butter, to the fresh mango, this very light and satisfying Thai salad can be enjoyed all year round – especially since the two seasons for mangos overlap, perfect!

Serves 2

Ingredients

• 1 tbsp Lucy Bee coconut oil
• 1 large red onion, sliced
• 50g/1¾ oz mixture of red and white cabbage, sliced
• 100g/1¾ cups bean sprouts
• 100g/¾ cup edamame beans
• 1 large carrot, grated
• 1 tbsp sesame oil
• 1½ tbsp gluten-free tamari sauce
• 1 tbsp peanut butter (crunchy or smooth)
• 30g/1 oz mango, diced
• Handful of peanuts
• Lime wedges, to serve

Method

1. Heat the coconut oil in a wok or deep non-stick frying pan, add the onion and cook until soft, then add the red and white cabbage and fry for a further 5 minutes.

2. Add the bean sprouts, edamame beans, carrot, sesame oil, tamari and peanut butter. Stir well over a medium heat for about 8–10 minutes, until the ingredients are soft and combined.

3. Top with the mango and peanuts and serve with a wedge of lime.

Tips and notes

This dish works really well with chicken and prawns (shrimp) added too.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.