Mesclun and mango salad with ginger carrot dressing

    20 min

    Mesclun simply means a mixture of salad leaves, coming from the Provençal word for 'mixture'. It traditionally includes chicory, lamb's lettuce and dandelion leaves, but feel free to use any mix of greens. This is such a simple salad to make - perfect on a hot day and when you want something refreshing. The dressing adds an Asian twist.

    34 people made this

    Serves: 4 

    • 4 tablespoons rice vinegar
    • 2 tablespoons sesame oil
    • 1 tablespoon grated fresh root ginger
    • 1 tablespoon grated carrot
    • 1 teaspoon lime juice
    • 1 (250g) bag baby leaf or mixed salad
    • 1 mango - peeled, stone removed and diced
    • 2 teaspoons sesame seeds

    Prep:20min  ›  Ready in:20min 

    1. In a small bowl, mix rice vinegar, sesame oil, ginger, carrot and lime juice.
    2. In a medium bowl, toss rice vinegar mixture with salad leaves and mango. Sprinkle with sesame seeds to serve.

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    Average global rating:

    Reviews in English (30)


    Really Yummy - so simple, but a really unique tasting salad. Served it with a chinese dinner. I would cut the sesame oil to 1 tablespoon next time, too strong.  -  24 Aug 2011


    This was a big hit made some change to dressing cut down on the ginger an I shred the carrot on top  -  03 Apr 2014


    Although this is an attractive, quality salad, I must stress that the sesame oil DOMINATES the entire salad and meal if you don't cut it at least by half (in my opinion). I also added a dash of fine sugar to the rice vinegar in order to boost the fruit's power while tempering the sesame oil. I tried serving this with arugula, as well as the mesclun mix, and both fared equally well with about 40-50 guests.  -  28 Feb 2007  (Review from Allrecipes US | Canada)