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Thai menus always feature this sweet and savory salad. The key is finding an unripe mango, one that's still firm. This salad is perfect to serve before a rice-noodle type of dish such as pad Thai.
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SALAD
- 1 large green (unripe) mango, thinly sliced
- 3/4 cup thinly sliced red bell pepper
- 1/3 cup thinly sliced red onion
- 1/4 cup chopped fresh mint
- 1/4 cup chopped cilantro
DRESSING
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp lime or lemon juice
- 2 tsp sesame oil
- 1 1/2 tsp fish (or oyster) sauce
- 2 tsp brown sugar
- 1 tsp finely chopped jalapeño pepper
- 1/2 tsp finely chopped garlic
- 1/2 tsp finely chopped ginger
GARNISH
- 1/4 cup chopped toasted cashews
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- Place the mango, red pepper, onion, mint and cilantro in a serving bowl.
- Whisk together the soy sauce, lime juice, sesame oil, fish sauce and brown sugar in a small bowl. Stir in the jalapeños, garlic and ginger.
- Pour the dressing over the salad and toss. Garnish with the chopped cashews.
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Nutritional Analysis per Serving
| Calories |
132 |
| Protein |
3 g |
| Fat |
7 g |
| Saturated Fat |
1.3 g |
| Carbohydrates |
17 g |
| Cholesterol |
0 mg |
| Sodium |
316 mg |
| Fiber |
2.5 g |
Prep Time: 15 minutes
Make Ahead: Prepare earlier in the day but dress just before serving.
Serves 4
Nutrition Watch: Jalapeños strengthen the digestive system since they have antibiotic and antiviral properties.
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