Thai style Mango Salad
- Kurumi Hayter
- 2 days ago
- 2 min read
I got this idea for a tangy, healthy salad from a Thai green papaya salad that a Thai friend of mine made. Fresh green papaya makes a great salad but it has two drawbacks - one, it is expensive and two, it is only available in season (in the UK at least.) Mango on the other hand, is widely available at supermarkets throughout the year and also not at all expensive.
Old school Thai salad lovers might say, ‘there’s no chilli or crushed peanuts’. That’s a deliberate omission - I want this salad to be tasty but not overpowering. Also, I am mindful of how many people suffer from peanut allergies these days. Of course, if you want more heat, add a small crushed and minced red chilli by all means. Ditto crushed peanuts, if you don’t suffer from a nut allergy!
You could serve this salad in small portions with a meat or chicken dish and rice. Alternatively, double up on the amounts below for a healthy, zingy, big salad extravaganza.
If you think you like the sound of this dish, you can find the Youtube tutorial by clicking Thai style Mango Salad or by scrolling to the bottom of the page. The written recipe is just below.
Happy cooking! Kurumi XXXX.
ingredients: serves 4 people as a side dish
for the dressing:
1 garlic clove
2 limes
3 tbsp fish sauce
1 tbsp sunflower oil
2 tsp honey
for the salad:
1/2 red bell pepper, deseeded
10 baby tomatoes
300g /11oz carrots
100g / 3.5oz fine green beans
1 large, firm mango
a little fresh coriander for garnishing
how to:
to make the dressing, first mince the garlic clove and place it in a bowl.
sqeeze the juice from the 2 limes and add to the bowl with the minced garlic
next, add the fish sauce, sunflower oil and honey to the bowl and stir everything together well. set aside.
next, slice the red bell pepper thinly. place in a large bowl.
cut the baby tomatoes into quarters lengthways and add to the pepper in the large bowl.
peel the carrots and grate them into the bowl.
peel and slice the mango like the bell pepper and add to the bowl too.
top and tail the green beans and then cut them into thirds.
blanch the green beans in boiling water for 2 minutes. drain and add to the bowl.
now add the dressing to the bowl and mix well.
sprinkle over the coriander and serve.
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