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Carrot Mango Slaw

My friend Betti brought this salad to a friend's cabin recently. 
 I enjoyed it so much I asked her if I could share the recipe with all of you.
She graciously agreed so here it is.

On a personal note: It's my oldest son's birthday today.
Happy Birthday Tim! (You'll like this salad Tim!)

  • 3 large carrots (about 1 lb.)
  • 1/2 cup thinly sliced green onion
  • 1/4 cup raisins
  • 1 mango
  • 1/2 cup chopped dry roasted peanuts
  • 2 tablespoons finely chopped cilantro or parsley
  • 1 teaspoon grated lime zest
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  1. Coarsely grate carrots into a large bowl.
  2. Peel and finely chop mango and add to carrots with the green onion, raisins, peanuts and cilantro or parsley.
  3. Mix gently.
  4. In a small bowl, whisk together the lime zest and juice, honey and salt and pepper
  5. Slowly add the oil, whisking constantly, until dressing emulsifies.
  6. Pour dressing over carrot mixture, toss gently and let rest for 15 minutes before serving.


  1. Oh yum! Looks so pretty. Sounds so delicious.

  2. That sounds wonderful!! In this current heat wave, salads have been our best friends and this one looks like a refreshing winner!

  3. In spite of Anneliese's expert pictorial on cutting a mango, I never seem to end up with anything but mush. I may substitute green papaya for the mango. I know I'll love it. I've had something similar which was called Vietnamese
    Green Papaya salad which included Fish Sauce in the dressing, and I'm going to try that too when I make this.



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