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.
1. Place the mango, red pepper, onion, mint and cilantro in a serving bowl.
2. 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 the chopped cashews.
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
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
1/4 cup chopped toasted cashews
Nutritional Analysis per Serving
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.
Nutrition Watch: Jalapeños strengthen the digestive system since they have antibiotic and antiviral properties.