Green Mango Salad
Choose unripe, firm, green-skinned mangoes for this multi-textured, brightly flavoured salad.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 189 |
| pro | 3 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 35 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 318 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 8% |
| vit A | 71% |
| vit C | 137% |
| folate | 18% |
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1/3 cup (75 mL) chopped cashews or peanuts
2 unripe mangoes (2 lb/1 kg total)
1/3 cup (75 mL) each chopped fresh coriander and mint
2 tbsp (25 mL) lime juice
4 tsp (20 mL) granulated sugar
4 tsp (20 mL) fish sauce
1 tbsp (15 mL) vegetable oil
1/4 tsp (1 mL) Asian chili sauce or hot pepper sauce
1 sweet red pepper, thinly sliced
1 cup (250 mL) thinly sliced red onion
Preparation:
In skillet or toaster oven, toast cashews over medium heat until fragrant and golden, about 8 minutes; set aside.
Cut pointy ends off mangoes. Set each mango on cut end. Using serrated knife, cut off peel. Cut flesh on either side of flat pit into thin slices; stack and cut into thin strips.
In bowl, whisk together coriander, mint, lime juice, sugar, fish sauce, oil and chili sauce. Add mangoes, red pepper and onion; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.) Sprinkle with cashews.
Additional Information
Source
Canadian Living Magazine: March 2004
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