Bulgur wheat rainbow salad with Thai mango dressing.
Friends can we pretend it’s summer, pleaseeeeee.
I am saying so because after weeks of gloomy weather it’s bright and sunny today. Otherwise these days it’s just cold , foggy and rainy . We do not see sunshine for days.
But today it’s different. The sun has finally showed up and this post is highly inspired by the perfect weather we have today.
The weather forecast showed that it will be sunny today so I was all geared up. I dropped my son to school in the morning , grabbed a cup of coffee at a nearby and straight headed to the park for a nice walk.
It was great soaking up all the sun . After spending more than an hour at the park I went for weekly groceries. I knew what I was going to make today for lunch , yes salad it is. Long time I did not make any cold salads. Now a days we are thriving on warm or rather piping hot foods. But today it was different. Perfect weather for having a nice salad .
Plus I did not want to waste my time in the kitchen , just wanted to be out the entire noon.
Salad doesn’t take long , maximum 15 minutes and it’s a healthy and satisfying meal too.
While at the groceries I stumbled upon few Mexican mangoes which were perfectly ripe and ready to use . It had been long that we had mangoes, I knew I had to buy them.
I decided that I will make a quick mango dressing to go with my salad, ahaa so fruity , so summery and so delicious .
Picked my son from school, came home and lunch was on the table in less than 15 minutes.
So what is this salad made of
Assorted colorful veggies
Used green leafy lettuce , purple cabbage , bell peppers , lima beans , baby radish . More color in your plate mean more nutrition
Thai spice mango dressing
I wanted the mango dressing to have a kick – hence made Thai style
I love to add one grain to the salad always if it’s my main meal and not a side. So I had soaked bulgur in the morning itself. Adding grains to your salad keeps you full for a longer time .
This mango dressing is absolutely yummy and it is ready under 5 minutes.
Fruity and delicious
Use desired veggies.
Use grains of your choice like quinoa , barley , dalia , amaranth , couscous etc or skip it .
Skip the spice in the salad if you do not prefer to have it.
For salad I have used the following
1/2 head green leafy lettuce chopped
1/4 cup lima beans
3-4 baby radish thinly sliced
1/2 red bell pepper cut into strips
1/2 cup shredded purple cabbage
1/2 cup cooked bulgur wheat
drizzled the prepared mango dressing as per need – 1/4 – 1/2 cup .
The salad dressing recipe follows –
bulgur wheat rainbow salad with thai mango dressing
- 1 medium sized mango peeled and roughly chopped
- ½ cup extra virgin olive oil
- ¼ cup rice vinegar / distilled white vinegar
- ½ -1 teaspoon chilly paste / chilly powder adjust to your preference
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic optional
- 1 teaspoon lemon grass paste optional
- 1 tablespoon peanut butter
- 1 tablespoon lemon juice
- 2 teaspoon dried herbs like basil /dill/ oregano
- ½ teaspoon grounded pepper
- 2 teaspoon fresh cilantro chopped
- Salt to taste.
Put everything in the blender except the herbs and blend until smooth. Fold in the herbs, taste test.
Chill until use.
Use as required .
You may thin out the dressing with water or oil if its too thick.
This dressing stays good in the fridge for a week .
This fruity dressing is not only for salads. If you are left with some dressing you can use it in your sandwiches, burgers , wraps , as a dip , a great side with quesadillas .
Hope you like this recipe and do give it a try. I would love to hear from you. If you have tried any of my recipes make sure you click pictures of your hard work and do drop in a feedback below and pictures on my Facebook page carveyourcraving in messages section.
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