To accompany my Tom Yum Soup, I made a mango salad. CH loves mango salad and he eats it without hesitation (some days he gives me side-eyes when I give him a new salad concoction, or when it has too much lettuce)!
Apparently traditional Thai mango salads use green mango, but they can be hard to find at most supermarkets. Thus, I use the red mango, and it tastes just as good!
This salad is a quick, healthy and bursting with flavour (and color for that matter)! It would go nicely with a grilled piece of Mahi Mahi, a nice chicken breast or simply on it’s own for a light meal.
I urge you to give it a try, especially with patio season just around the corner!
Yield: 4 Side Servings
Prep Time: 10 Minutes
Cook Time: N/A
- 1 large mango, cored and julienned
- 1 medium red pepper, julienned
- 10 baby carrots, julienned
- 1 green onion, thinly sliced
- 2 tbsp fresh mint, chopped
- 1/3 cup peanuts, coarsely chopped (optional)
- 2.5 tbsp vegetable oil
- 1 tsp lime rind, zested
- 1 tbsp lime juice
- 2 tsp fish sauce (or soy sauce)
- 1 tsp granulated sugar
- 1 tsp Sriracha hot sauce
- 2 tbsp rice wine vinegar (or white wine vinegar)
- S&P, to taste
Prepare all of your veggies and set aside in a large bowl (for a tutorial on how to julienne vegetables: http://www.youtube.com/watch?v=IlbTwu_Qb88). You could also grate all of the vegetables, using a box grater, as they do in some restaurants. This is a preference thing, however we prefer a slightly heartier, crispier texture to our salad!
In a small bowl, combine all of the ingredients. Whisk together vigorously, until dressing is smooth and well combined.
Drizzle dressing over the julienned ingredients and mix well to combine.
Garnish with chopped peanuts. Serve immediately (this salad goes soggy and doesn’t refridgerate well once dressed – so wait until you are ready to serve to dress it!)
Adapted From Jill’s Table
PS – I do apologize, I realized AFTER I shot the salad (and ate it), that I forgot to add my peanuts as garnish! Oops.