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.
I personally liked this salad a lot although I like to try new things. A guest said they preferred "regular' salad. If any modifications I'd cut down just a little on the oil and add chopped red onions.
The dressing forthis was so easy - elements I always have in my kitchen - the mango added nice color and flavor. I used spinach from a bag. still really good. added some romaine for crunch. the dressing and mango are the punch any greens would be honored to be adorned with that mix!
Have made this recipe for two dinner parties; was a hit both times. A good bet for pot-luck dinners where you're not sure what the host is serving as a main course.
Very tasty. When I made the dressing I was worried there wouldn't be enough but it was fine. I used a bag of spinach instead of hunting around for specialty stuff. The mango and ginger was an interesting and refreshing combo. Our guests went back for seconds! I served it with chicken sate (satay).
The dressing is very tasty and combines really well with the mango flavor. I also used it on other salads and sometimes minus the shredded carrots.
I love this salad but find it very TART.....I have had to add sugar or honey to it....
This salad is really quite good but the dressing has a very vinegary taste to it. Next time I make it I will try scaling back on the vinegar and adding a little more sesame oil or peanut oil. The mangos with the mixed greens is very good.
