Thai Mango Salad with Red Pepper and Green Apple
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Juice of half a lime.5 tsp brown sugar1 tb Thai-style fish sauce2 firm mangoes, peeled and sliced julienne style1 small red pepper, cored, seeded and sliced julienne-style1 small red onion, thinly sliced and broken into julienne-style strips1 small jalapeno or Thai hot pepper, seeds and white veins removed, finely chopped1 Granny Smith apple (other varieties don't work well), cored, seeded and sliced julienne-style1 clove garlic, peeled and finely chopped1 tsp olive oil1.5 tb cashews, chopped and lightly toasted2 tablespoons fresh cilantro (coriander), rinsed and roughly chopped
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.
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.
Nutritional Info 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
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