A Fresh, Flavor-Packed Salad That Hits Every Note
This ain’t your average salad. It’s bold, fresh, and full of that good-good texture—sweet mango, crunchy veggies, briny hearts of palm, and a spicy sriracha kick. If you’ve been looking for something light but still satisfying, this one’s for you.
Chef A put her whole heart into this recipe, and you can taste it. It’s raw, plant-based, and full of color—food that nourishes, but still brings flavor front and center. Perfect for a solo lunch, a side dish, or something new to show off at the cookout.
Ingredients
For the Hearts of Palm Mix:
- 1 can hearts of palm, drained
- Vegetable broth (enough to boil)
- Soy-free mayo
- Sriracha, to taste
- Sea salt, to taste
- Garlic powder, to taste
For the Salad:
Nori sheets, cut into strips or torn
½ cup shredded red cabbage
½ cup diced mango
½ cup diced cucumber
½ red bell pepper, diced
Scallions, thinly sliced
Fresh parsley, chopped
Black and white sesame seeds, for garnish
Step-by-Step: How to Make It
1. Get the Brine Out
- Boil the hearts of palm in broth for 10–12 minutes to tone down the briny flavor.
- Let them soak in clean water for at least 30 minutes, then drain and chop or shred.
2. Make the Creamy Mix
- In a bowl, mix together soy-free mayo, sriracha, sea salt, and garlic powder until smooth.
- Add the hearts of palm and stir until well coated.
3. Build Your Bowl
- In a big bowl, add the cabbage, mango, cucumber, and red bell pepper.
- Scoop the hearts of palm mixture in—either on the side or folded in.
4. Finish It Off
- Top it with scallions, parsley, and sesame seeds.
- Add nori strips for that ocean flavor.
- Give it a gentle mix and you’re good to go.
Pro Tips & Serving Suggestions
- Turn it into a meal: Add some rice, quinoa, or avocado slices to make it a full plate.
- Balance that heat: A little lime juice or agave can help mellow out the sriracha if it’s too much.
- Make-ahead ready: Keep the dressing and veggies separate if you’re meal prepping—just mix before eating.
- Mix it up: No mango? Try pineapple, oranges, or even thin-sliced apples.
About the Creator
This recipe comes from Chef A, a Chicago-based travel chef who puts love and light into every dish she creates. She’s all about that raw and radiant lifestyle, sharing colorful, nourishing meals that still taste like something to look forward to. Plant-based doesn’t mean boring, and Chef A proves it every time. Catch her food journey and soulful vegan plates on Instagram at @chefavegan.
Chef A | @chefavegan | haloskitchen222