Green Mango Salad
A seasonal salad with a sensational taste!
Prep Time 20 minutes mins
Course appetiser, entree, lunch, Salad, Side Dish
Cuisine Thai
Servings 4
Calories 199 kcal
- 1/4 cup shredded coconut
- 2 green mangoes
- 2 cups bean sprouts
- 1/2 cup coriander, coarsely chopped
- 4 spring onions, sliced
- 1/4 cup peanuts or cashews
- 1/3 cup basil, fresh
- 1 red chilli optional
- 1 cup cooked chicken/beef/tofu optional
Dressing
- 3 tbsp fish sauce
- 1/4 cup lime juice
- 2 tbsp brown sugar
- 1/2 tsp dried chilli or chilli powder
In a bowl, mix together all the dressing ingredients and set aside.
Dry-fry the coconut in a small non-stick saucepan until it is light golden and fragrant. Use a low-medium heat & stir continually.
Peel and grate the mangoes.
Add the bean sprouts, cilantro, and spring onions, and the cooked chicken, shrimp, or tofu, if using, and the fresh-cut chile, if using. Add half the toasted coconut and toss well to combine.
Add the dressing and toss again. Taste, and add more fish sauce or soy sauce instead of salt if needed. If you prefer it sweeter, add a little more sugar (honey works, too). If you prefer more spice, add more chile sauce. If too salty or sweet, add more lime juice. Place on a serving platter. Sprinkle the nuts, basil, and remaining toasted coconut over the top and serve.
Calories: 199kcalCarbohydrates: 33gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 1091mgPotassium: 493mgFiber: 4gSugar: 26gVitamin A: 1681IUVitamin C: 69mgCalcium: 57mgIron: 2mg
Keyword salad, thai, thai food