Eco-friendly mango salad with macadamia nuts
¼ cup fish sauce or coconut aminos
Juice and zest of two limes
1 Tablespoons of unsweetened coconut milk
1 teaspoon dijon mustard
2 Tablespoons of toasted sesame oil
1 packet stevia
1 shallot, thinly sliced
2 large unripe mangos, peels and pits removed, shredded
1 cup shredded cabbage
1 shredded carrot
¼ cup chopped cilantro
¼ cup chopped mint
¼ cup chopped macadamia nuts
At the end of a big bowl, whisk together the coconut aminos or fish sauce, lime zest, lime juice coconut milk, dijon mustard, sesame oil, and stevia until well-combined and emulsified.
Add shallot, and let rest for 5-10 minutes, to tone lower the sharpness from the shallots.
Next, add mango, cabbage, carrot, cilantro, and mint. Toss until well-combined.
Let rest for five-ten minutes before serving capped with macadamia nuts