GREEN MANGO AND PAPAYA SALAD IN CLASSIC THAI DRESSING (YAM MAMUANG)
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, combine green mango, papaya, string beans and lemon juice. Set aside for 5 minutes. In a wok or frying pan, heat oil, add garlic and fry until golden. Add onions and fry until clear. Remove with a slotted spoon and set aside on absorbent kitchen paper.
- To the mango mixture add fish sauce, sugar, dried shrimp, chili, cilantro and dried chili flakes, if desired. Toss gently and chill.
- Serve on a bed of 2 Bibb lettuce leaves, with garnishes of tomato halves, peanuts, fried onion and garlic
THAI MANGO SALAD
This is a nice side salad that I first had as a side at a Thai restaurant, but we like to have it with just about anything. It's a nice combo of sweet and spice.
Provided by Nat Da Brat
Categories Mango
Time 5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Zest peel from 1 lime and place in a measuring cup along with 1/4 cup of lime juice.
- Whisk in fish sauce, sugar and thai pepper until sugar is dissolved.
- Gradually whisk in peanut oil until blended.
- Add shallot, mix well.
- Set dressing aside.
- Peel mangoes, then cut away chunks of fruit from pits then, cut into thin strips (julienne, or use grater) and place in a large bowl.
- Seed sweet pepper, cut into very thin strips and add to mangoes.
- Add carrot, half of green onions, and cilantro. Toss gently until combined.
- Add dressing and a pinch of salt, toss until mixed.
- Sprinkle with nuts and remaining green onions.
- Note: I usually serve this on a bed of lettuce and garnish with a few sprigs of cilantro.
THAI GREEN MANGO SALAD
My favorite Thai dish - sweet and spicy and savory at once!
Provided by moosie
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Mix mangoes, red onion, bell pepper, mint, cilantro, and chile pepper together in a bowl.
- Mix fish sauce and sugar together in a bowl until dissolved. Pour dressing over salad. Refrigerate at least 2 hours.
- Top with peanuts and lime juice just before serving.
Nutrition Facts : Calories 180 calories, Carbohydrate 30.1 g, Fat 6.5 g, Fiber 4.2 g, Protein 4.3 g, SaturatedFat 0.9 g, Sodium 370.8 mg, Sugar 23.4 g
THAI MANGO-PRAWN SALAD
A sweet, tangy, and spicy Thai-inspired salad served warm with prawns, mango, and cashews.
Provided by John Cathasach
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
- Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 26.5 g, Cholesterol 172.6 mg, Fat 12 g, Fiber 2.9 g, Protein 21.4 g, SaturatedFat 2.2 g, Sodium 592.7 mg, Sugar 18.5 g
SPICY THAI BASIL GRILLED SHRIMP WITH SOUR MANGO SALAD
Provided by Corinne Trang
Categories appetizer
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Using a paring knife, cut through the back shell of each shrimp. Remove the dark vein by running your forefinger between the shell and the flesh of each shrimp, keeping the shell intact. Reserve shrimp in a re-sealable gallon plastic bag.
- In a medium bowl, whisk together the lime juice and sugar until the sugar is completely dissolved, then add the fish sauce. Add the garlic, chile, Thai basil, and 1 tablespoon oil. Stir well and pour over the reserved shrimp in the plastic bag. Seal the bag, squeezing out the air. Massage the bag to make sure that all of the shrimp are covered and refrigerate for 30 minutes to 1 hour.
- Heat a grill pan over high heat. Oil the grill pan with remaining oil. Grill the shrimp, turning once to prevent burning, until evenly pink and golden on both sides, 2 to 3 minutes. Serve shrimp on large plate over Sour Mango Salad.
- Mix the mangos, carrots, and chiles in a large bowl.
- For the dressing: in a medium bowl, whisk together the lime, fish sauce, and sugar until the sugar is completely dissolved. Add the dressing to the bowl and toss together. Let stand 20 minutes. Drain and serve at room temperature or lightly chilled.
THAI SHRIMP AND MANGO PASTA SALAD
Thai dinner made ready in just 25 minutes! Shrimp and tropical fruit come together in this delicious pasta salad made with Betty Crocker® Suddenly Salad® classic salad mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
- In large bowl, combine Seasoning mix from packet, lime juice, vegetable oil, sesame oil, water, sugar, soy sauce and red pepper flakes with whisk. Add shrimp, bell pepper, mango, green onions, cilantro and sesame seed. Toss until well combined. Stir in cooked pasta. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 15 g, TransFat 0 g
THAI ROAST CHICKEN WITH MANGO & APPLE SALAD
Fresh-tasting and fabulously low-fat chicken - perfect served with sticky coconut rice
Provided by Sarah Cook
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Whizz the shallots in a food processor until finely chopped. Add the roughly chopped chilli, ¾ of the ginger and all the lime zest, then whizz to a chunky paste. Tip into a frying pan with 1 tsp oil and some seasoning, then fry for a couple of mins until fragrant.
- Heat oven to 200C/fan 180C/gas 6. Release the skin from the chicken breasts along one side, and stuff with spicy shallot stuffing. Can be done up to a day ahead. Season the skin, then roast in a roasting tin for 15-20 mins until golden, crisp and cooked through. Meanwhile, make the rice (see right).
- Toss together the apple, mango, mint, spring onions and half the coriander. Mix the fish sauce, caster sugar, remaining ginger and lime juice, then set aside.
- When the chicken is ready, remove it to a plate to rest. Sit the roasting tin on the hob. Spoon off any excess fat, then gently heat, adding the remaining lime juice and a splash more fish sauce, scraping up the chicken juices to make a sauce. Chop the remaining coriander, then stir into the sauce with the finely chopped chilli. Toss the salad with the dressing, then serve with the chicken, sauce and sticky rice.
Nutrition Facts : Calories 275 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.8 milligram of sodium
FLANK STEAK ON THAI MANGO SALAD
Delicious, fresh, summery.
Provided by Jamie Oleksy
Categories Salad
Time 2h45m
Yield 2
Number Of Ingredients 22
Steps:
- Combine light soy sauce, 1/4 cup vegetable oil, garlic, and ginger root in a resealable plastic bag. Add flank steak; seal bag. Marinate in the refrigerator for up to 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Toss mango, salad greens, bean sprouts, carrot, and snow peas together in a large bowl. Add peanuts, mint, cilantro, Thai basil, and green onion.
- Transfer steak to grill, discarding marinade; cook, turning every 3 to 4 minutes, until beginning to firm and is hot and slightly pink in the center, about 10 minutes total. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Move steak to a dish; cover with aluminum foil. Allow to rest for 5 minutes.
- Whisk lime juice, fish sauce, 2 tablespoons vegetable oil, brown sugar, soy sauce, and shallot together in a bowl to create dressing. Stir in chile pepper. Drizzle dressing over mango-greens mixture; divide onto 2 serving plates.
- Slice steak thinly against the grain. Top salads with steak.
Nutrition Facts : Calories 798.4 calories, Carbohydrate 44.9 g, Cholesterol 37.7 mg, Fat 57.5 g, Fiber 5.7 g, Protein 31.9 g, SaturatedFat 10.2 g, Sodium 4103.2 mg, Sugar 30.8 g
WEGMANS THAI GREEN BEAN AND MANGO SALAD
This delicious recipe comes from the Wegmans grocery store magazine, Menu. It adds bright color and cool fresh vegetables and fruit to your plate with fantastic flavor. The original recipe called for twice the green beans. The lemon grass paste is a Wegmans product called Gourmet Garden Lemon Grass Herb Blend, a mixture of lemon grass, canola oil, sea salt, and some whey, sold refrigerated in their produce section. I haven't worked with lemon grass much, so I don't know whether minced fresh lemon grass would suffice.
Provided by HopeJohnJP
Categories Mango
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to boil. Add beans and cook until bite tender, about five minutes. Drain and rinse under cold water, tossing the colander until all the beans have been shocked and cooking has stopped. Drain well and set aside.
- Peel the mango and slice the fruit flesh off of the pit, as much along the vertical as possible. Discard pit and slice fruit into long narrow strips, echoing the shape of the green beans.
- Cut the top off of the bell pepper. Remove and discard the stem, core, and seeds. Slice the pepper in half along the vertical and use a paring knife to cut away the white pith. Slice the pepper, including the top, into long narrow strips.
- Peel the onion and cut in half along the vertical, reserving half for another use. Slice along the vertical into narrow thin strips.
- Rinse the cilantro leaves well. Pat dry and chop.
- In a medium bowl, combine mango, pepper, onion, and cilantro. Set aside.
- To make the dressing, whisk together fish sauce, lime juice, vegetable oil, sugar, salt, garlic, herb blend, and chili sauce in a small bowl. Fish sauce has a strong flavor. If you haven't worked with it before, start with a teaspoon or two, adding more to taste. Original recipe calls for Sriracha hot chili sauce.
- Add dressing to mango mixture; toss gently. Add beans and toss. Serve at room temperature.
Nutrition Facts : Calories 128.1, Fat 3.9, SaturatedFat 0.6, Sodium 817.1, Carbohydrate 23.6, Fiber 4, Sugar 17.5, Protein 2.3
THAI SHRIMP MANGO SALAD
Make and share this Thai Shrimp Mango Salad recipe from Food.com.
Provided by Jess N
Categories Greens
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler for 15 minutes.
- Meanwhile, put the shrimp in a bowl with the chili paste and sesame oil. Toss to coat shrimp completely.
- Put the shrimp on a baking tray and broil for a minute.
- Turn shrimp over and broil for a minute on th reverse side. The shrimp should be pink and cooked through.
- In another bowl, toss the salad greens with the salt, lemon juice, and olive oil, until the greens are fully coated.
- In a small bowl, mix the cilantro, mango, bell pepper, and onion. Toss shrimp in this bowl. Stir shrimp with mango salsa mix.
- Line plates with lettuce mix and add shrimp to top.
Nutrition Facts : Calories 139.6, Fat 11.6, SaturatedFat 1.6, Cholesterol 21.3, Sodium 119.4, Carbohydrate 6.8, Fiber 0.8, Sugar 4.9, Protein 3.2
THAI CHICKEN, MANGO & PINEAPPLE SALAD
I got this from the Disney Family Fun website - and it is DELICIOUS!! They say: "Grilled chicken and tropical fruits seasoned with a citrusy curry sauce give this colorful salad plenty of kid appeal. It makes a great lunch or a light dinner as is, or you can create a heartier meal by serving the meat and fruit with steamed rice and side salads."
Provided by Sooz Cooks
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, whisk together the coconut milk, red curry paste, orange zest, and orange juice and reserve 1/2 cup of the mixture in a separate container (I SAVED 1 CUP AS THIS MADE A LOT OF MARINADE AND I USED MORE GREENS).
- In a ziplock bag, toss together the chicken breast chunks and half of the marinade from the bowl. Toss the fruit and the remaining marinade in another ziplock bag. Let the food marinate at room temperature for 15 to 30 minutes.
- Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Thread the chicken and fruit pieces onto separate skewers.
- Grill the skewered chicken for 3 to 4 minutes per side, turning once, or until the chicken is cooked through. Grill the fruit skewers for 2 minutes per side, turning once, or until you have visible grill marks. Remove the meat and fruit from the skewers and serve them over salad greens drizzled with the reserved marinade.
Nutrition Facts : Calories 564.3, Fat 32.2, SaturatedFat 20.2, Cholesterol 92.8, Sodium 165.9, Carbohydrate 37.8, Fiber 6, Sugar 28.1, Protein 35.1
THAI-INSPIRED SPINACH AND MANGO SALAD
Featuring a harmonious medley of fresh ingredients our Thai mango salad makes a great accompaniment to Thai mains or will be a popular pick at any barbecue as it pairs really well with grilled meats and seafood. Or, just add some protein and you have yourself a sensational light dinner.
Provided by Anastasia
Categories Spinach Salad
Time 20m
Yield 4
Number Of Ingredients 17
Steps:
- Combine spinach, mangos, cilantro, and chile pepper in a large mixing bowl. Season with sea salt and pepper.
- Slice lime leaves in a chiffonade cut (long, thin strips). Place in a small food processor with olive oil, soy sauce, lime juice, lime zest, sesame oil, fish sauce, ginger, lemongrass, Thai chile, garlic, and coconut sugar; blitz until combined.
- Pour dressing over salad and toss well to combine. Serve immediately.
Nutrition Facts : Calories 217.6 calories, Carbohydrate 23.6 g, Fat 14 g, Fiber 3.2 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 754.9 mg, Sugar 17.7 g
CRUNCHY THAI BEEF & MANGO SALAD
A really colorful and zingy recipe to brighten up a midweek dinner.
Provided by Donal Skehan
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Season the steak with salt and pepper. Heat the oil in a griddle or saute pan until smoking hot and sear the steak for 1 to 2 minutes on each side until browned but still rare in the middle. Set aside to rest.
- Mix the sweet chile sauce with the lime juice in a serving bowl. Add the cucumber, carrots, mango and baby gem lettuces, along with the herbs, and toss through to combine.
- Slice the steak and serve on top of the salad.
CAJUN SEARED TUNA WITH A THAI MANGO JICAMA SALAD
Steps:
- Thai Mango Jicama Salad: In mixing bowl, add all ingredients together; mix well. Cajun Seared Ahi Tuna: 1) Mix spices together until well distributed and roll Ahi blocks in spices until fully encrusted. 2) In a hot Teflon pan, sear tuna until golden brown on all sides (approximately 10 to 15 seconds on each side). 3) Place a small handful of the salad in the middle of the plate. Slice Ahi tuna very thin and fan around the top of the salad. Enjoy!
CRUNCHY PEANUT THAI MANGO SALAD
Make and share this Crunchy Peanut Thai Mango Salad recipe from Food.com.
Provided by Jaceyt11
Categories Mango
Time 27m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Finely grate peel from 1 line and place in bowl along with lime juice. Whisk in soy sauce, sugar and jalapeno until sugar/honey is dissolved. Gradually whisk in oil until blended. Add salt to taste. Set aside.
- Toast peanuts by placing chopped nuts on baking sheet in a single layer in 350 oven. Toast 7 - 10 minutes, stirring occasionally until fragrant.
- Peel mango, then cut away chunks of fruit from pit. Cut into thin strips and place in bowl. Seed peppers and cut into thin strips and add to mango. Coarsely grate carrot and thinly sliced green onions and add to bowl with coriander. Toss gently to combine.
- Add dressing and toss until mixed. Sprinkle with peanuts.
Nutrition Facts : Calories 96.1, Fat 5.3, SaturatedFat 0.8, Sodium 107.8, Carbohydrate 12, Fiber 2, Sugar 9.1, Protein 2.1
TANGY THAI STYLE MANGO SALAD
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!
THAI MANGO SALAD WITH MARINATED SHRIMPS
I sort 'threw together' this salad for my Asian X'mas dinner. Very refreshing and can be made up to 3-4 hours ahead. This salad is made in a few stages - all very easy and quick. The wonton cups can be made a day ahead, stored in an airtight container. Assemble just before serving, so that the wonton cups don't get soggy. If you want to assemble ahead, serve in small lettuce cups. You can also use scallops instead of shrimps.
Provided by WaterMelon
Categories Mango
Time 4h45m
Yield 15 serving(s)
Number Of Ingredients 19
Steps:
- First, make the wonton cups- press wonton wrappers into greased muffin cups, bake them for 10mins at 350°F; cool and store them in airtight container up to 1 day ahead.
- Add lemongrass, ginger, lime zest and juice to approx 2 cups of water (enough water to cover the shrimps) and bring to boil in a small saucepan.
- Poach the shrimps in the stock for 5-10mins, until shrimps just turned pink (do not overcook); remove and cool.
- Peel the shrimps and set aside.
- Make the dressing/marinade- combine all ingredients in a small bowl.
- Place cooled shrimps in a ziplock bag, and pour in the dressing; marinate shrimps for 1-2 days in the fridge for best results.
- A few hours before serving, combine all salad ingredients except the black pepper and garnish, in a medium non-reactive bowl.
- Add the shrimps and dressing, toss to coat and chill.
- Assembly- place wonton cups on serving platter/tray, arrange salad in the cups, topped them each with a shrimp, sprinkle with fresh ground pepper and chopped nuts and garnish with fresh parsley/cilantro before serving.
Nutrition Facts : Calories 55.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 9.3, Sodium 242.1, Carbohydrate 12, Fiber 0.7, Sugar 5.6, Protein 2.1
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