Thai Mango Salad – Sarin’s Thai
1 large Thai green mango or unripe mango*
1 large red pepper
a handful of Romaine lettuce leaves
2 green onions, white parts sliced finely
1 zuchini
1 red chilli pepper, diced finely
handful of roasted cashews (or peanuts), chopped
fresh coriander and/or mint, chopped + a few whole leaves for decoration
1/2 lb. cooked shrimp (optional, but suggested)
Dressing
2-3 tbsp lime juice
1 tbsp sesame oil
1 small garlic clove, pressed
2 tbsp tamari (for gluten-free version) or soy sauce
1 tsp maple syrup or sugar
ground pepper, to taste
Prepare
Using a sharp knife or a special peeler, julienne mango, pepper and zuchinni. Tear lettuce leaves roughly.
Whisk all the dressing ingredients together in a small bowl and set aside for the flavours to marry.
In a large mixing bowl, mix together all salad ingredients apart from nuts.
Mix the dressing in, adjust seasoning. Serve sprinkled with nuts and a few leaves of mint and/or coriander.
-Sarin Basley
There are two things that characterize Sarin — her laughter and her food. Sarin is passionate about food, especially Thai food, and she cooks taditional Thai with her own twist. Sarin also loves being a wife and mother.
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