Fresh Veggies On Red Cabbage And Romaine With 'Chik'n', Crispy Bean Noodles And Spicy Mango Dressing

You read it right... it's another mango inspired recipe.  I tend to use an ingredient once, and then I get a ton of ideas of how I could create other recipes with it.  Mango's are a perfect example of that!  So bear with me, on the mango front.  This salad just sounded so good to me, with all the fresh veggies and the sweet spice of the mango dressing.  I promise, after this i will give mangos a break.

Spicy Mango Dressing

Ingredients

10 oz mangos, cubed

3/4 teaspoon red curry paste

1/4 cup coconut oil

1 tablespoon apple cider vinegar

2 tablespoons blue agave nectar

1/2 cup finely chopped red onion

2/3 cup unsweetened almond milk

1 teaspoon salt

1/4 teaspoon ground red pepper

juice from 1/2 lime

Directions

Put everything in a blender and blend until smooth.  It is a thicker dressing, and I like it that way, but if you want it to be thinner you could add more almond milk at this point and blend it again.  You want to make it just before you eat because when you refrigerate it, the coconut oil will make it thicken up.

The Salad

Ingredients

4 baby cucumbers, sliced

1/3 cup finely chopped cilantro

1 yellow bell pepper, sliced

1 cup red cabbage

1 cup bean sprouts

1 cup carrots, shredded

1 head of romaine lettuce

bean threads, fried in 2 inches of hot oil, until expanded (I found these in the Asian section of my grocery store)

4 'Chik'n' cutlets, prepared as directed on package (I used the Quorn Naked Chik'n Cutlets)

Spicy Mango Dressing

Directions

1.  Layer the veggies on a bed of romaine and cabbage.

2.  Place sliced 'chik'n' on veggies and top with the bean threads.

3.  Serve the dressing on the side and sprinkle the cilantro on top.