Carrot and mango salad

This is a beautifully refreshing salad that works very well on its own, with rich barbecued meats or as a side salad to an Orient inspired feast.

Serves 2


  • 1 carrot, sliced into ribbons
  • 10 radishes, sliced thinly
  • 1 mango, sliced into ribbons
  • Large of pinch of chilli (or more if you can handle it!)
  • 1 tablespoon of desiccated coconut
  • 1 tablespoon of black sesame seeds
  • 1 tablespoon of sesame oil
  • 1 teaspoon of miring vinegar
  • 1 tablespoon of rapeseed oil
  • Zest and juice of 1 lime
  • 1 tablespoon of chopped coriander
  • 1 tablespoon of chopped Thai basil


Combine all the ingredient together in a bowl, reserving a pinch of fresh herbs as a decoration
Leave to marinate at room temperature for 30 minutes
Serve decorated with the reserved herbs