Here's one of my most favorite Asian summer salads: a refreshing Thai green mango salad! Packed with flavor and crunchy vegetables...
Course
Lunch, Salad, Side Dish
Cuisine
Thai
Prep Time45minutes
Cook Time0minutes
Total Time45minutes
Servings2people
Calories per serving216kcal
Ingredients
1mediumgreen mango
a handfulfresh carrotgrated
3green beanssliced into bite-size pieces
4cherry tomatoescut in half
1mediumgarlic clove
1red chilior to taste
2tbspbrown sugaror palm sugar
2tbspfish sauce
4tbsplime juice
2tbspsalted peanutscrushed
a handfulfresh cilantro
Instructions
Transfer the peeled garlic clove and red chili to a pestle and pound into a smooth paste. Add the fish sauce, 2 tablespoons of water, the palm (or brown) sugar and the lime juice.
Pound and mix into a smooth mixture until the sugar has dissolved. Then put this aside until needed later. Peel the green mango using a sharp knife and grate it finely. Discard the seed in the centre.
Transfer the grated mango together with the grated carrot to a large mixing bowl. Then add the sliced green beans and cherry tomatoes.
Drizzle with the garlic mixture from the pestle.
Stir well. Add the salted peanuts and fresh cilantro.
Stir well again. Then check the seasoning and and add extra lime juice of fish sauce to taste if necessary. Transfer the green mango salad onto plates. Serve at room temperature.