Gen's Vegetarian Thai Mango Salad
CATEGORIES
INGREDIENTS
  • 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)
  • DRESSING:
  • 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
DIRECTIONS
  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.
  3. DRESSING:
  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.
RECIPE BACKSTORY
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.