Vibrant Mango Salad with Peanut Dressing

This salad was so delicious! I made it with your peanut tempeh recipe (grilled instead of baked because it’s summer and I’m grilling every chance I get!) and it was superb. I also left out the cilantro for the sake of my cilantro-hating husband, and the flavors still worked really well together. Thanks for the great recipe (as usual)!

Sooo delicious! This recipe is a keeper.

Subbed low-sodium tamari for the coconut aminos, and used tofu instead of tempeh (sautéed it, then marinated it in the dressing. Next time I’ll make 1.5 times the dressing, as the tofu soaked it up a bit). Otherwise made as directed.

This recipe is such a great find now that mangoes are in season!

I made this salad last night and it was INCREDIBLE! The flavors went together so well and the peanut dressing was heavenly. A perfect summer meal that’s light and flavorful. This is definitely going to be a go-to for me now :)

I made this recipe tonight and my husband and I devoured it. We made it with a simple sauteed tofu. It was so satisifying – clean, crisp, crunchy, flavorful…could eat this or a variation of it every night.

One of the best salads I’ve had in a long time. I subbed the red cabbage with a bag of coleslaw because that’s what I had one hand, and it turned out great! I ended up not needing to make the dressing because I used the leftover marinade from the Peanut Tempeh!

This was so delicious! The combination of flavors were bright and fresh, just right for springtime. I served it with Lemongrass Chicken for my non-vegan family members. Everyone loved it! This will now be in our family’s regular dinner rotation!

I LOVE this salad and made it to bring to work then had it for lunches. I love everything in it and the tempeh was PERFECT!
Thank you

FINALLY a salad dressing I can enjoy over and over! I love your recipes and have been looking for a salad recipe and this one takes the prize. The only change I made was adding red bell pepper to the salad itself. The dressing is so good I could drink it. Thank you!

I made this salad yesterday with my wife. Since, it’s mango season right now; we plan on making it once a week because its delicious and so simple to make. Thanks for sharing it

Since I found this recipe I have made it at least once a week!
I used cashew butter and date paste instead of peanut butter and maple syrup. I added kale, red pepper and sugar snap peas to the salad and if I want it more substantial I add rice noodles. Oh and I also add Trader Joe’s spicy thai cashews for some heat and crunch. Just delicious! Thank you!

Perfectly balanced salad! If you have it, make sure to add some roasted salted peanuts for crunchiness. So yummy!

I have just lived through Australia’s terrible summer with drought bushfires smoke haze then a massive hailstorm in my city then finally life giving rain to put out the fires and wash the ash from my poor garden. I have made this amazing recipe all summer and my friends and family have rated it so delicious I’ve shared the recipe with them. I’ve had it with chicken, prawns, smoked salmon and of course our scrumptious Australian mangoes. I reduced the maple syrup as we don’t have a sweet tooth. Thank you so much for giving me some happiness during such an anxious time. ? 5 star rating!

Made this for a solo dinner but will make again for friends. It’s too good not to share.

Reviewing again so I could add the stars :)
Made this delicious vibrant salad for dinner last night. Super easy and tasty. I had to sub the chili sauce for ketchup and chili flakes as I didn’t have any and subbed Lemon for the Lime and it was still super yummy.
Thank you for sharing your wonderful, healthy and beautifully colored recipes.

Made this delicious vibrant salad for dinner last night. Super easy and tasty. I had to sub the chili sauce for ketchup and chili flakes as I didn’t have any and subbed Lemon for the Lime and it was still super yummy.
Thank you for sharing your wonderful, healthy and beautifully colored recipes.

this is soo good! thank you <3 you never disappoint

Yum!

Wow, this was delicious! We added the ginger and I added some sprouts because my son loves sprouts. He said he could take this salad to work everyday! Thanks for all your great recipes. :)

This salad is wonderful! It’s one of my favorites that I’ve ever made off of your site! I topped it with some grilled turkey breast and its the perfect al desko lunch!

I made this and added srirracha smoked tofu
! It was delicious!!! Will finitely make this again.

So delicious

I made this last night and it was delicious! Dana, I love the incredible spices that you use in your recipes. Thank you for creativity and inspiration!

Yummmmmmmy! Great for a hot day. Skipped the butter leaf and added some steamed chicken breast. It was a big hit. My 2.5 year old dipped his chicken in the peanut sauce and had mangos on the side! 5 out of 5 at my house.

Love this! Made it without the tempeh…(cause I was too lazy!)
The colors, flavors and textures are fabulous! Will definitely make it again – maybe with the tempeh ? THANK YOU FOR MAKING MY VEGAN LIFE THE BEST LIFE!

This salad was awesome! I marinated tempeh in the salad dressing for 24 hrs, sautéed in sesame oil and mix in salad.

AMAZING!! Made this over the weekend for my family for lunch on a hot summer day, the mangos were so refreshing and the peanut dressing was an absolute crowd pleaser! Paired it with Cajun spiced tilapia. Thanks so much for the recipe!

Currently devouring this- it’s delicious your peanut sauce is my absolute favorite sauce ever. I added sliced avocado and next time i think I’ll throw in some bell peppers. 11/10 would recommend to a friend

I’ve made this twice already, and highly recommend it! I didn’t have the chili garlic sauce and used cashews instead of peanuts, and it was still delish.

Love this recipe. I have made it three times now. My favorite summer salad.

I made this and I loved it! I had to incorporate some minor changes: I used romaine; I did not have the chilli sauce so I added fresh garlic and hot pepper flakes to the dressing; and I used crunchy peanut butter. It was a great salad! My husband doesn’t particularly like “sweet” meals, but he was ok with this one, because he loves peanut butter! I had some extra salad mix, which I refrigerated and used it 2 days later. I just had to prepare the dressing again. So next time, I’ll prepare dressing for more servings! Thank you!

This salad was DELICIOUS! I didn’t make the tempeh to go with it as the only tempeh in the house was in the freezer and I didn’t want to take the time to thaw it out. Instead we made the almond butter tofu from the noodle bowl recipe, which went incredibly well. Seriously yummy salad. Will put it on repeat this summer.

Made this for dinner last night and it was great! I had all the ingredients except the coconut aminos and had to run to Trader Joes to buy some (it was also my first time using it). I loved it! The coconut aminos was great and I will definitely be using it as a substitute for soy in a lot of sauces. Great recipe!

I made this for my vegan daughter and me. I also made the lemongrass tempeh. Wow!! This was so delicious! I couldn’t keep my fingers out of the lemongrass marinade. We had the salad for dinner two nights in a row and I wished I’d had made enough for a third. Excellent recipe. I had a little extra marinade so put some chickpeas in it and we ate that yesterday.

Just made it and it was epic! Exactly what all the mangos in the grocery store needed to be exciting.

I used peanuts (instead of peanut butter) and just added them to the food processor with the rest of the dressing ingredients. I also simply sautéed some tofurkey tempeh bacon, instead of making the peanut one and added it in each plate.

I will absolutely make it again — thank you!

We had this amazing salad for dinner tonight, my husband and I loved it!!!!! We live on Maui, so it’s mango season:) Thank you for all of your delicious recipes!

Just happened to have all these ingredients already at home! Love this recipe, but wish I already had some of the tempeh ready!