Broccoli Mango Salad Recipes

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BROCCOLI SALAD WITH MANGO DRESSING

Make and share this Broccoli Salad With Mango Dressing recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Mango

Time 46m

Yield 8 serving(s)

Number Of Ingredients 15



Broccoli Salad With Mango Dressing image

Steps:

  • Heat oil in a non-stick wok.
  • Add garlic paste and saute for a few seconds.
  • Add cumin, cayenne pepper, thyme and oregano.
  • Saute for 2 minutes.
  • Add broccoli.
  • Saute for 4 minutes.
  • Transfer to a dish.
  • Add tomatoes, lettuce and parsley.
  • Toss everything together to mix.
  • Keep aside.
  • Now prepare the mango dressing by putting all the ingredients listed under it in a blender and processing until smooth.
  • Pour this delicious orange dressing over the green salad.
  • Serve.

Nutrition Facts : Calories 84.2, Fat 1.9, SaturatedFat 0.3, Sodium 41.2, Carbohydrate 16.2, Fiber 1.5, Sugar 6.3, Protein 4.7

1 kg broccoli floret
2 teaspoons cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon cumin seed
2 teaspoons garlic paste
2 teaspoons oil
2 medium tomatoes, washed and sliced
1/2 cup fresh parsley, washed and chopped
1 cup lettuce, washed and shredded
1 mango, washed and diced
2 small dried red chilies, crushed
1 teaspoon honey
1/2 cup lime juice
1 teaspoon dried lime, powder

BROCCOLI MANGO SLAW

This is our favourite broccoli slaw. A whole meal in one bowl. Cook time includes standing time after adding the meat to the slaw.

Provided by Marion Wilting

Categories     Other Salads

Time 1h

Number Of Ingredients 12



Broccoli Mango Slaw image

Steps:

  • 1. Put broccoli florets, dijon mustard, honey, 1/2 teaspoon salt, 1 tablespoon balsamic vinegar and 4 tablespoons olive oil into a food processor.
  • 2. Carefully pulse until broccoli is finely shredded (alternatively very finely chop broccoli, season with salt, and make dressing from mustard, honey, vinegar and olive oil)
  • 3. Add diced mango, tomatoes.
  • 4. Cut chicken breast halves into thin slices, about 1 inch long and 1/8 inch thin. Fry in coconut oil until nice and brown, season with salt and pepper to taste, set aside.
  • 5. Add coconut chips or flakes and cashews to the slaw.
  • 6. Mix cooled, but still luke warm meat into the salad, let stand at room temperature for half an hour and serve.

1 lb broccoli florets, raw
1 mango
2 medium tomatoes
1/2 c coconut flakes (unsweetened)
1/4 c cashew nuts
2 chicken breast halves, skinless and boneless
1 tsp honey
1 tsp dijon mustard
1 Tbsp balsamic vinegar
4 Tbsp olive oil, extra virgin
1 tsp virgin coconut oil
salt and pepper, to taste

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