Recipe: Asian mango salad

This bright mango salad recipe, with the crunch of cashews, is the perfect dish to serve this summer when entertaining. 


200g bag mixed leaves  

2 heads of baby bok choy, finely sliced 

½ bunch mint, leaves only 

½ bunch coriander, leaves only

2 red chillies, finely sliced 

1 avocado, quartered and sliced 

1 mango, sliced 

Honey Roasted Cashews: 

1 cup raw cashews 

2 tsp honey 


3 tbsp olive oil 

pinch of salt 

2 tbsp balsamic vinegar 

juice of 1 lime 

¼ red onion, very finely sliced


Step 1.

Preheat oven to 160C. 

Step 2.

For honey-roasted cashews, place nuts on a lined baking tray and roast for 10 minutes. Remove from oven, drizzle over honey and return to the oven for another 5 minutes. Remove and set aside to cool. 

Step 3.

For dressing, place ingredients in a bowl. Mix well. 

Step 4.

Combine salad ingredients in a large serving dish. Drizzle over the dressing and toss well. 

Step 5.

Sprinkle over cashews and serve.  

Serves 4-6 people.

Better Together Kitchen

Extract from Better Together Kitchen by Ronnit Hoppe and Delia Baron. Available now. Go to Better Together Kitchen to purchase.