Kitchen notes · a little help before you start
Mango Cashew Lentil Salad with Coconut Lime Dressing
Mango Cashew Lentil Salad with Coconut Lime Dressing is made with can of lentils, mango, and cashews.
- Prep
- 20 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Beans & lentils
- Preparation & total time
- Prep: 16–30 minutes · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Prepare the dressing
Mix and add the dressing at the steps specified.
2. Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
Get to know the ingredients
can of lentils (540 mL; rinsed thoroughly)
In the method: Combine all lentil bowl ingredients in a large bowl.
cilantro leaves (chopped)
In the method: Combine all lentil bowl ingredients in a large bowl.
bean sprouts (rinsed)
In the method: Combine all lentil bowl ingredients in a large bowl.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 19 oz can of lentils (540 mL; rinsed thoroughly)Ingredient note
Source: 1/4 cup cilantro leaves (chopped)Ingredient note
Source: 1 cup bean sprouts (rinsed)Ingredient note
Source: 1 red bell pepper (cut into matchsticks)Ingredient note
Source: 1 carrot (shredded)Ingredient note
Source: 1 mango (cubed)Ingredient note
Source: 1/2 cup cashewsIngredient note
Source: 1/2 cup coconut milk (full-fat recommended)Ingredient note
Source: 2 tablespoons white wine vinegarIngredient note
Source: 1 tablespoons lime zestIngredient note
Source: 4 teaspoons brown sugarIngredient note
Source: 2 tablespoons lime juiceIngredient note
Source: 2 tablespoons toasted coconut
How to make it
0 of 3 steps completeMake room for Mango Cashew Lentil Salad with Coconut Lime Dressing
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Drizzle salad with dressing just prior to serving.
A few questions you might have
What should I prepare first?
Start with this step: Combine all lentil bowl ingredients in a large bowl.
Which preparation step should I plan for?
Mix and add the dressing at the steps specified.
What happens at the end?
Drizzle salad with dressing just prior to serving.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Tips for prepping ahead: With a few tricks, you can make this salad ahead for meal prep skip the bean sprouts – they get slimy quickly and loose their crunch swap the mango – either keep the mango separate until just before serving, or consider swapping for dried mango. Dice into small pieces for mango flavor in every bite reserve the cashews – until just before you serve so that they keep their crunch consider jar salads – layer in mason jars in the following order: dressing, lentils, veggies. Shake into a bowl just before serving, add the cashews + mango, and enjoy!
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: sweetpeasandsaffron.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
