Hawaiian salad
Mango, coconut and cucumber with toasted pumpkin seeds and chilli
A tropical salad of julienned mango, cucumber and cabbage with thin slices of fresh coconut and toasted pumpkin seeds. The dressing is sweet and hot with chilli flakes and parsley. Choose firm, semi-ripe mangoes so the strips hold their shape, and add them at the last minute.
- Total time
- 23 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the salad
For the dressing
Method
0/4 doneStep 1: Toast 3 tbsp pumpkin seeds in a dry pan over a medium heat for 2–3 minutes, until they start to pop. Leave to cool.
3 minStep 2: Put 3 tbsp salad oil, 1 tbsp red chilli flakes, 3 tbsp fresh parsley, 2 tbsp sugar and ½ tsp salt in a jar and shake well.
Step 3: Mix 2 ⅞ oz fresh coconut, 7 oz cucumber, 1 ¼ oz cabbage and the pumpkin seeds in a salad bowl and chill.
Step 4: Just before serving, add 2 firm semi-ripe mangoes and toss gently. Pour over the dressing, mix well and serve cold.
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 4 g
- Carbs
- 30 g
- Fat
- 17 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hawaiian salad take?
- About 23 minutes in total: 20 minutes to prepare and 3 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
- What can I use instead of firm semi-ripe mangoes?
- Tinned mango pulp, same weight.
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