Thai Mango Salad
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The traditional Thai salad is sweet and spicy, filled with finely chopped pork, dried shrimp, peanuts and chilies. Here, we've mixed the traditional with a few creative ideas of our own.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 251 |
| pro | 5 g |
| total fat | 15 g |
| sat. fat | 2 g |
| carb | 28 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 403 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 8% |
| vit A | 136% |
| vit C | 128% |
| folate | 34% |
Suggested Recipes
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1/2 cup (125 mL) coarsely chopped peanuts
2 firm mangoes (about 2 lb/1 kg total)
1 sweet red pepper
2 carrots, coarsely grated
4 cups (1 L) torn mixed greens
1/2 cup (50 mL) thinly sliced green onions
2 tbsp (25 mL) coarsely chopped fresh mint
Dressing:
1/4 cup (50 mL) vegetable oil
1 tsp (5 mL) grated lime rind
2 tbsp (25 mL) lime juice
1 tbsp (15 mL) fish sauce or soy sauce
2 tsp (10 mL) granulated sugar
1 tsp (5 mL) minced hot pepper (or 1/4 tsp/1 mL hot pepper sauce)
1/4 tsp (1 mL) each salt and pepper
Preparation:
In skillet, toast peanuts over medium heat until fragrant and dark golden, about 8 minutes. Set aside.
Peel, pit and thinly slice mangoes lengthwise. Seed, core and thinly slice red pepper. Set aside.
Dressing: In large bowl, whisk together oil, lime rind and juice, fish sauce, sugar, hot pepper, salt and pepper. Add mangoes, red pepper, carrots, mixed greens, green onions and mint; toss to coat. Serve sprinkled with peanuts.
Additional Information
Source
Canadian Living Magazine: May 2005
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