Green Mango Red Pepper Salad with Fresh Mint

Thai menus always feature this sweet and savoury salad. For the traditional version, the key is finding an unripe mango, one that’s still firm. But a ripe mango makes for a delicious sweeter salad, equally good. This salad is perfect to serve before a rice-noodle type of dish such as Pad Thai.

1. To make the salad Place the mango, red pepper, onion, mint and cilantro in a serving bowl.
2. To make the dressing 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.
3. Pour the dressing over the salad and toss. Garnish with cashews.

1 large green (unripe) mango, thinly sliced
¾ cup thinly sliced red bell pepper
1⁄3 cup thinly sliced red onion
¼ cup chopped fresh mint
¼ cup chopped cilantro
1 Tbsp low-sodium soy sauce
1 Tbsp lime or lemon juice
2 tsp sesame oil
1½ tsp fish (or oyster) sauce
2 tsp brown sugar
1 tsp finely chopped jalapeño pepper
½ tsp finely chopped garlic
½ tsp finely chopped ginger
¼ cup chopped toasted cashews

Makes 4 servings.
Preparation time: 15 minutes

Nutritional Information per Serving
Calories 132
Carbohydrates 17 g
Fibre 2.5 g
Protein 3 g
Total fat 7 g
Saturated fat 1.3 g
Cholesterol 0 mg
Sodium 316 mg