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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 86.7
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 118.5 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 1.1 g

View full nutritional breakdown of Thai Mango Salad with Red Pepper and Green Apple calories by ingredient
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Thai Mango Salad with Red Pepper and Green Apple

Submitted by: EMMANYC

Introduction

This is a variation on a Thai-style mango salad, with red pepper and Granny Smith apples added. Chopping the ingredients julienne-style (like French fries) is a little more time-consuming but it makes the salad look very attractive. It's very good served with Thai food or simply prepared fish. This is a variation on a Thai-style mango salad, with red pepper and Granny Smith apples added. Chopping the ingredients julienne-style (like French fries) is a little more time-consuming but it makes the salad look very attractive. It's very good served with Thai food or simply prepared fish.
Number of Servings: 6

Ingredients

    Juice of half a lime
    .5 tsp brown sugar
    1 tb Thai-style fish sauce
    2 firm mangoes, peeled and sliced julienne style
    1 small red pepper, cored, seeded and sliced julienne-style
    1 small red onion, thinly sliced and broken into julienne-style strips
    1 small jalapeno or Thai hot pepper, seeds and white veins removed, finely chopped
    1 Granny Smith apple (other varieties don't work well), cored, seeded and sliced julienne-style
    1 clove garlic, peeled and finely chopped
    1 tsp olive oil
    1.5 tb cashews, chopped and lightly toasted
    2 tablespoons fresh cilantro (coriander), rinsed and roughly chopped

Directions

Mix together the lime juice, brown sugar and fish sauce in a small bowl and taste. Adjust proportions (e.g. add a little more of one or more ingredients) to get the right balance of salty and sweet. Set aside.

Heat olive oil in small frying pan. Add the chopped garlic and saute until garlic is lightly browned. Add garlic to fish sauce mixture.

Toss the mangoes, onions, red pepper, jalapeno and apple together as you chop them and pour the fish sauce mixture over them. (Chop the apples last to avoid having them turn brown while you're chopping other vegetables.)

Chop and lightly toast the cashew nuts.

Add the cashew nuts and coriander to the fruit/vegetable mixture and toss. (If you are making the salad ahead of time, hold off on adding the cashews until just before you serve the salad.)

Makes six servings.

Number of Servings: 6

Recipe submitted by SparkPeople user EMMANYC.






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