Green Mango Salad
This recipe was sent to me by a good friend living in Thailand. She bought 4 kilos of green mangoes and came up with this from items she had on hand at her house. This can be a main dish or a starter. For a main dish this would be two servings, for a starter this would make 4 servings.
Ingredients
- 1 large green mango
- 1 large carrot
- 1 medium radish
- 2 medium tomatoes
- Bird's Eye Chilis, fresh, red, to your liking
- 2 small shallots
- fresh cilantro, chopped
- 1 cup cashews, or peanuts, roasted, chopped
- salt, as needed
For the Sauce
- 2-3 teaspoons fish sauce
- 2 tablespoons palm sugar, or 1 1/2 tablespoons brown sugar
- juice from 2 limes
- 1 tablespoon soy sauce
- fresh ginger, grated
- 2 cloves garlic, smashed and minced
- 1 tablespoon oil, like sunflower seed oil
- 1 teaspoon roasted seasame oil, optional
Instructions
- Cut up radish julienne style, long narrow strips, place in a sieve with a a good amount of salt and let it drain.
- Cut up mango and carrot julienne style as well and put these in a large bowl. Cut the tomatoes into fine strips and chop the shallots, place these in the bowl with the mango and carrot.
- Now to make the sauce. Add all the sauce ingredients to a bowl (or even a mortar) except the oil. Stir until the sugar is dissolved. Then taste. it should not be too salty or sour or sweet but in harmony. Adjust the lime juice, soy sauce or sugar as needed. Add the grated ginger and garlic and stir or pound lightly (careful not to splash).
- Now the radish should be ready, it should not taste salty but mild, place that into the bowl with the mango and carrot and mix together, then add the sauce and mix that in.
- Arrange the salad on plates, 2 main dishes or 4 starters. Top with the cashews or peanuts and cilantro on top of that.
- Hard boiled eggs, quartered lengthwise is good on the side for a main dish, and grilled prawn would be perfect.
Notes
Low cost.
Author, and provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.
Thailand.