Fruity Cucumber and Carrot Salad with Mango (vegan)

This is a Fruity Cucumber and Carrot Salad with Mango which is a refreshing, vibrant vegan dish that combines crisp cucumber, crunchy carrots, and sweet, juicy mango. Tossed in a light dressing, this salad is a perfect balance of flavours and textures, making it a healthy and flavourful side dish or snack.
Cooking Time
0
Portions
4

Ingredients

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Ingredients

  • g smoked tofu
  •   tbsp Kikkoman Ponzu
  •   2 mini cucumbers
  •   2 carrots
  •   1 kohlrabi
  •   2 spring onions
  •   1 mango
  •   1 passion fruit
  •   tbsp light balsamic vinegar
  •   3 tbsp olive oil
  •   tsp agave syrup
  •   tsp sweet mustard (vegan)
  •   Freshly ground pepper
  •   1 punnet of cress
  •   1 tsp sesame oil
  • g roasted peanuts

Method

  • 1

    Step 1

    Cut the tofu into cubes and mix with 2 tbsp of Ponzu. Cut the kohlrabi into large slices and the carrots and cucumbers into thin slices. Cut the spring onions diagonally into fifine rings. Peel the mango, cut the flflesh into cubes or strips.
  • 2

    Step 2

    Halve the passion fruit for the dressing, remove the seeds and mix with the remaining Ponzu, vinegar, olive oil, agave syrup and mustard and season with pepper. Snip the cress with scissors.
  • 3

    Step 3

    Arrange cucumbers, carrots, kohlrabi, mango and spring onions on plates and drizzle with the dressing. Brieflfly fry the tofu in a non-stick pan in the heated sesame oil and arrange on the salad. Sprinkle the salad with cress and peanuts and serve.

Ingredients

  • 250 g smoked tofu
  • tbsp Kikkoman Ponzu
  • 2 mini cucumbers
  • 2 carrots
  • 1 kohlrabi
  • 2 spring onions
  • 1 mango
  • 1 passion fruit
  • tbsp light balsamic vinegar
  • 3 tbsp olive oil
  • tsp agave syrup
  • tsp sweet mustard (vegan)
  • Freshly ground pepper
  • 1 punnet of cress
  • 1 tsp sesame oil
  • 50 g roasted peanuts