Tried this recipe for supper, this salad was AMAZING! So thrilled with the flavors of roasted peanuts, lime and mango...loved it! You have to try this one!
THAI MANGO SALAD
INGREDIENTS
2 firm mangoes (about 2 lb/1 kg total)
1 sweet red pepper
2 carrots, coarsely grated
4 cups (1 L) torn mixed greens
1/2 cup (50 mL) thinly sliced green onions
2 tbsp (25 mL) coarsely chopped fresh mint
1 sweet red pepper
2 carrots, coarsely grated
4 cups (1 L) torn mixed greens
1/2 cup (50 mL) thinly sliced green onions
2 tbsp (25 mL) coarsely chopped fresh mint
handful of peanuts
Dressing:
1/4 cup (50 mL) vegetable oil
1 tsp (5 mL) grated lime rind
2 tbsp (25 mL) lime juice
1 tbsp (15 mL) fish sauce or soy sauce
2 tsp (10 mL) granulated sugar
1 tsp (5 mL) minced hot pepper (or 1/4 tsp/1 mL hot pepper sauce)
1/4 tsp (1 mL) each salt and pepper
Dressing:
1/4 cup (50 mL) vegetable oil
1 tsp (5 mL) grated lime rind
2 tbsp (25 mL) lime juice
1 tbsp (15 mL) fish sauce or soy sauce
2 tsp (10 mL) granulated sugar
1 tsp (5 mL) minced hot pepper (or 1/4 tsp/1 mL hot pepper sauce)
1/4 tsp (1 mL) each salt and pepper
PREPARATION
In skillet, toast peanuts over medium heat until fragrant and dark golden, about 8 minutes. Set aside.
Peel, pit and thinly slice mangoes lengthwise. Seed, core and thinly slice red pepper. Set aside.
Dressing: In large bowl, whisk together oil, lime rind and juice, fish sauce, sugar, hot pepper, salt and pepper. Add mangoes, red pepper, carrots, mixed greens, green onions and mint; toss to coat. Serve sprinkled with peanuts.
Peel, pit and thinly slice mangoes lengthwise. Seed, core and thinly slice red pepper. Set aside.
Dressing: In large bowl, whisk together oil, lime rind and juice, fish sauce, sugar, hot pepper, salt and pepper. Add mangoes, red pepper, carrots, mixed greens, green onions and mint; toss to coat. Serve sprinkled with peanuts.
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