Mango and Sesame Salad

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Mango and Sesame Salad

 

 

2 tablespoons (8 tsp) sesame seeds

4 mangoes

2 large carrots, peeled, grated

6 green onions, thinly sliced

1/4 small green cabbage, finely shredded

 

Orange Tahini Dressing:

 

1/2 cup olive oil

1/4 cup fresh orange juice

2 teaspoons caster (superfine granulated) sugar

1 teaspoon GF Dijon mustard

1 tablespoon (4 tsp) tahini

 

 

1. Cook sesame seeds in a frying pan over high heat, stirring, for 4

minutes or until golden. Cool.

 

2. Make dressing: Combine all ingredients, and salt and pepper in a

screw-top jar. Shake well.

 

3. Prepare mangoes, following method below. Remove cubes from skin.

Place into a bowl.

 

4. Add carrots, onions, cabbage, sesame seeds and dressing to mangoes.

Toss gently. Serve.

 

 

Serves 8.

 

 

 

 

Preparing Mangoes:

 

1. Using a sharp knife, remove mango cheeks, cutting as close to the

stone as possible.

 

2. Score 3 lines vertically down each cheek (don't cut right through).

Repeat, scoring horizontally.

 

3. Holding both sides of skin, turn mango flesh out.