Gen's Vegetarian Thai Mango Salad
  • Servings: 6
  • Preparation Time: 15
  • 1/2 cup of peanuts
  • 2 firm mangoes
  • 1 sweet red pepper
  • 2 carrots, coarsely grated
  • 4 cups lettuce
  • 1/2 cup thinly sliced green onions
  • 2 tbsp coarsely chopped fresh Thai basil (and/or mint and/or coriander)
  • 1/4 cup sunflower oil (or another very light-tasting oil)
  • 2 tbsp lime juice
  • 1 tbsp tamari (or soy sauce)
  • 2 tsp granulated sugar
  • 1 tsp minced hot pepper
  • 1/4 tsp each salt and pepper
  1. In skillet, toast peanuts over medium heat until fragrant and dark golden, about 8 minutes. Chop and set aside.
  2. Peel, pit and thinly slice mangoes lengthwise. Seed, core and thinly slice red pepper. Set aside.
  4. In large bowl (or Masson Jar), whisk together oil, lime juice, tamari, sugar, hot pepper, salt and pepper.
  5. Add mangoes, red pepper, carrots, mixed greens, green onions and thai basil; toss to coat.
  6. Serve sprinkled with peanuts.
As far as I understand it, Thai dishes often try to balance four different flavours, or shall we call them, the 4'S: Salty, Sweet, Sour, Spicy. The following recipe, which I discovered on Best Recipes ever and ever so slightly modified, does just that. This Thai mango salad is always a big hit and really taste like something you would order at a good Thai restaurant.