Mango Salad

Duration40 mins
Mango Salad
Mango and tofu shine in this salad. Use vegan mayonnaise and gluten-free tofu to make this salad gluten-free and vegan.


1/4 white cabbage 3 small carrots 3 tablespoons mayonnaise 1 tablespoon lemon juice 1 tbsp peanut butter 1/4 tsp salt 2 pots of coriander 1 pot of lettuce 1 mango 250 g tofu (e.g. Chilitofu) + salted nuts


  1. Thinly slice the cabbage. Peel and grate the carrots. Put the cabbage slices and carrot mixture in a large bowl.
  2. Finely chop the second coriander from the pots.
  3. Mix together the mayonnaise, lemon juice, peanut butter and salt. Stir the dressing into the cabbage and carrot mixture. Add the chopped coriander and mix well.
  4. Tear the salad into the bottom of a large bowl. Then add the cabbage-carrot mixture.
  5. Peel and slice the mango. Place the slices on top of the cabbage and carrot mixture.
  6. Slice and, if desired, fry the tofu. Add on top.
  7. Finally, sprinkle with salted nuts and another sprig of cilantro.
  8. Serve.



The dish is gluten-free and vegan when using vegan mayonnaise and gluten-free tofu.