4

Method

  1. Place the coconut oil in a large pan over medium heat. Add the mushrooms and cook for 2-3 minutes or until starting to soften. Remove from heat and add sweet chilli sauce to the pan. Stir to coat then set aside.
  2. Combine the remaining salad ingredients in a large bowl. Toss well to combine while allowing the juice from the mango to dress the salad. Add the mushrooms, shredded coconut and additional sweet chilli sauce. Toss to combine.
  3. Serve the salad as a dish on its own or as a side dish to barbecued meat.

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