Thai Mango Salad
Thai Mango Salad
Photography by Matthew Kimura
This recipe makes 6 servings
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 |
- Portion size: 6
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.
Ingredients
- 1/2 cup 1/2cupcoarsely chopped peanuts
- 2 2firm mangoes, (about 2 lbs/1 kg)
- 1 1sweet red peppersweet red peppers
- 2 2carrotcarrots, coarsely grated
- 4 cups 4cupstorn mixed greens
- 1/2 cup 1/2cupthinly sliced green onions
- 2 tbsp 2tbspcoarsely chopped fresh mint Dressing:
- 1/4 cup 1/4cupvegetable oil
- 1 tsp 1tspgrated lime rind
- 2 tbsp 2tbsplime juice
- 1 tbsp 1tbspfish sauce or soy sauce
- 2 tsp 2tspgranulated sugar
- 1 tsp 1tspminced hot pepper
- 1/4 tsp 1/4tspeach 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.
Source : Canadian Living Magazine: May 2005
