Vegan Mango Salad​

Nothing quite says summer like the arrival of mango season. Bodhi has created an easy to follow tutorial for the perfect summer salad.



Njam Jim Dressing:

1 stalk coriander

6 x limes - juice

2 tbs vegan fish sauce (Asian grocer)

1 x green chilli

palm sugar to taste (aprox ½ cup, however you can add more or less depending on your personal taste)

Salad:

1 x mango diced

1 x yellow witlof cut into bite size pieces

1 x red witlof cut into bite size pieces

1 cup julienne cut green papaya

1 x avocado diced

2 cups mixed leaves (you can also use Chinese cabbage for crunch)

200g firm tofu diced

3 x fine julienne cut kaffir lime leaves

½ cup raw cashew nuts

Garnish:

2 tbs hemp seeds

1 tbs toasted coconut flakes

Method:

1. Roughly chop all ingredients for the Njam Jim Dressing, and put into blender and blend well then put to the side

2. For the salad, cut your mango and avocado and put to the side to add later

3. Take remaining salad ingredients chop into bite sized pieces then place in a large mixing bowl, add cashew nuts, dressing and mix well.

4. Add in your chopped mango and avocado then toss lightly so these remain firm and hold their shape

5. Plate up your salad in a pretty salad bowl or on a large serving platter then garnish with hemp seeds and coconut flakes

Open from 3 June

Lunch (Yum Cha)

Friday 11am - 3pm
Saturday - Sunday 11am - 4pm 

​​Dinner (A La Carte)
Wednesday – Sunday

5pm – 10pm

Please be aware we're having temporary issues with our reservation system for groups of 5+. For group of 5+ please contact the restaurant directly and we will get back to you. 

(02) 9360 2523
2 - 4 College Street, Sydney 2000

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