TANGY THAI STYLE MANGO SALAD

TANGY THAI STYLE MANGO SALAD image

Categories Salad Vegetable No-Cook Low Carb Vegetarian Healthy

Yield 4 people

Number Of Ingredients 19

Ingredients

Ingredients
Salad:
250g carrots (2 fairly large)
1 red bell pepper
Cabbage, 4 large leaves - savoy is ideal but I can't find that in Bangkok so I've used a soft leafy white cabbage.
120g cucumber - about 1/3
100g sugar snap peas
2 spring onions
8 cherry tomatoes
1 ripe but not too soft mango
Dressing:
2 cloves garlic
3 large mild red chillies
3 tbsp lime juice - about the juice of one big lime
1 tbsp olive oil
3 tbsp fish sauce (or light soy sauce for a vegetarian alternative)
1 tsp brown sugar
Garnish:
30g peanuts.

Steps:

1. Start with the dressing so all of those flavours have a chance to combine. Crush or finely chop the garlic. Deseed then finely chop the chillies. Add the other dressing ingredients and mix well. 2. Next lightly toast the nuts in a pan. Keep an eye on them so they don't burn. They should just brown a little. Once they have fully cooled, coarsely chop or gently crush in a mortar and pestle. 3. Take time to chop the vegetables neatly. Start by chopping the carrots. Cut them into thirds lengthways, then into slices lengthways of about 4 or 5mm in thickness, and then lengthways again so they fall into evenly sized matchsticks. 4. Next, the pepper. Cut it in half lengthways, deseed then cut into strips the same thickness as the carrots. Then comes the cabbage. Discard any wilted outer leaves. Cut out the hard core part from the bottom of the leaf, leaving a triangle-shaped hole. Roll the leaf up from the bottom upwards into a long sausage shape. Then cut width-ways across the roll into strips, about 5mm thick. 5. Cut the cucumber into quarters and deseed. Then cut into strips the same size as the carrots. Then trim the sugar snap peas and cut in half lengthways. Trim the green part of the spring onions. Cut the remaining white part into thin strips lengthways. Cut the cherry tomatoes in half. 6. Cut a little off the top and bottom from the mango so you ca n stand it upright. Using a sharp knife cut away the skin from the top down. Once fully peeled, turn onto its side and cut the flesh away from the stone, keeping the two halves as intact as possible. Then cut slithers about 5mm thick widthways across each half. Set aside - it is delicate and it will turn to mush if tossed too vigorously with the other ingredients. 7. Put all of the ingredients into a bowl except for the mango and nuts. Dress the salad and toss it. Once the dressing is evenly coated add the mango and gently toss once more. Sprinkle the nuts on top and serve!