Ingredients
Method
- 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.
- 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.
- Serve the salad as a dish on its own or as a side dish to barbecued meat.