Friday, June 1, 2012

Thai Green Mango Salad


Green Mango salad

This is a very simply dressed salad which is refreshing and balances the heat when served alongside any hot Thai dish. The tart green mangoes are the main ingredient. The crunch comes from red onions and roasted peanuts white a handful of red peppers incorporate color. Green mangoes are easily available in Asian markets. The main skill here is to shred them correctly without hurting your fingers. Fresh, sweet and sour mango salad goes very well with any grilled seafood and is a must make as summer approaches.

Add roasted peanuts before serving
Ingredients: serves 4
4 large green mangoes
1/4 red pepper
1/2 red onion
handful each fresh coriander and mint
1 tbsp fish sauce (or salt for a vegetarian/vegan option)
3 tbsp sugar
1-2 tbsp peanut oil/sesame oil
2-3 tbsp roasted unsalted peanuts
  1. Peel the mangoes with a peeler. Taking one mango at a time in your palm, carefully score deep gashes across the entire surface with a sharp knife. Now slice a thin layer off the top and continue till you reach the pit. You will see thin shreds falling in your salad bowl. 
  2. Cut red pepper into thin strips and thinly slice the green onion. 
  3. Now mix everything together in a large bowl except the peanuts. 
  4. Transfer to a serving bowl. Can be kept at room temperature for about an hour before serving or refrigerate for up to 5 hours. 
  5. Just before serving give the salad a final toss with coarsely chopped peanuts. 

Recipe adapted from 'Simply Thai Cooking' by Wandee Young & Byron Ayanoglu