Boos Kiwi And Mango Salad Food
FRESH MANGO PAPAYA KIWI SALSA
This versatile salsa may be refrigerated for several days. It is deliciously refreshing served with grilled fish or shrimp. The serrano chili is a small (1 1/2 inch long) green chili pepper. It is available canned or fresh. If a milder flavor is desired, remove the seeds of the chili. If canned, rinse under cold water as most of the heat is in the liquid.
Provided by Debloves2cook
Categories Sauces
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Peel fruit.
- Coarsely chop mangoes, papayas, kiwis, cilantro and Serrano chili.
- Add a dash of salt.
- Toss with lime juice.
- Garnish with cilantro.
Nutrition Facts : Calories 102.3, Fat 0.5, SaturatedFat 0.1, Sodium 33.5, Carbohydrate 26, Fiber 4, Sugar 18.6, Protein 1.4
MANGO, PINEAPPLE, & KIWI SALAD
I sampled this recipe at a local deli and was lucky enough to get the recipe. Never in a million years would I have made this recipe had I not sampled it first -- I was surprised at the ingredient list, but the combination of flavors is delicious!!! The recipe states that "This salad is full of refreshing flavors and can also be used as a relish for meats." I hope that you enjoy it.
Provided by The_Desperate_House
Categories Mango
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place mangos, kiwi,and pineapple in a large bowl. Toss gently.
- Add remaining ingredients. Stir to coat.
- Let stand 10 minutes.
- Serve at room temperature or refrigerate until serving time.
Nutrition Facts : Calories 158.3, Fat 0.7, SaturatedFat 0.1, Sodium 3.6, Carbohydrate 40.4, Fiber 4.6, Sugar 32.3, Protein 2
CHILI MANGO SALAD
Shirataki is a traditional japanese noodle made from a root. It has a fishy smell, but it's perfectly fine after boiled. Zero calories and zero carbs! I tried out a Shirataki Summer Slaw, but found it was pretty lackluster to me. I much adapted it to this. I thought it was pretty awesome. Enjoy!
Provided by Rowenna
Categories Mango
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse, drain and boil the shirataki for five minutes. Drain and rinse well with cold water. Cut the noodles into bite size pieces. Toss the noodles with the cabbage and coleslaw mix.
- Combine vinegar, soy sauce, sesame oil, galangal (a good garlic mincer is handy), Sriracha Hot Chili Sauce, Yeo's Sweet Chili Sauce and Splenda. Pour liquid mixture over veggie mixture and toss to coat.
- Slice mango into cubed chunks and add (without skin) to the mixture. If any juice gathers on the cutting board, pour it inches Toss.
- Refrigerate at least an hour before serving.
Nutrition Facts : Calories 82.5, Fat 1, SaturatedFat 0.2, Sodium 294.5, Carbohydrate 18.7, Fiber 2.9, Sugar 15.7, Protein 2
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