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.
RECIPE INSTRUCTIONS
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.
INGREDIENTS
Salad
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
Dressing
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
NOTES
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
