Green Mango Salad
- Number of Servings: 4
Ingredients
2 firm green mangoes 1/4 cup dry shredded unsweetend coconut (the kind you use for baking)2 cups bean sprouts1/2 cup fresh basil3-4 spring onions, slicedhandful of peanuts or cashews, left whole or roughly choppedOptional: 1 cup cooked chicken (sliced), cooked shrimp, or deep-fried tofu (cut into smaller cubes) DRESSING:2 Tbsp. fish sauce, OR 2 Tbsp. vegetarian fish sauce (available at Vietnamese food stores), or substitute soy sauce2 Tbsp. lime juice1 Tbsp. brown sugar (loose, not packed)1-2 fresh red chillies, de-seeded and minced, OR 1-2 tsp. Thai red chilli sauce (or chilli-garlic sauce)
Place the coconut in a frying pan or wok (no oil required).
"Dry-fry" the coconut (as if you were stir-frying it) for 2-3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Set aside. Tip: Once the coconut is toasted, remove it from the pan right away and place it in a bowl, otherwise it will keep on toasting.
1. Peel off the green skin of the mangoes and discard.
2. Using a medium to large size grater (the kind you would use for cabbage salad), grate the yellow-orange flesh of the mangoes into a mixing bowl. Note that there is a large flat stone at the mango's center.
3. Prepare the dressing by mixing together all the salad dressing ingredients in a bowl or cup. Set aside.
4. To the bowl of shredded mango, add: bean sprouts, basil, spring onions, cooked chicken (or shrimp or tofu), plus half the toasted coconut. Toss well to combine. (To make your own [gluten-free] deep-fried tofu, see my: How to Make Fried Tofu.)
5. Add the dressing and toss again.
6. Place on a serving platter. Sprinkle the nuts over top plus the remaining toasted coconut and basil and enjoy!
Make Ahead Tip: To make this salad for a party, grate the mango ahead of time and place in a covered container in the refrigerator. Also toast the coconut, prepare the dressing, and have the rest of the ingredients close at hand. Then when your guests arrive, simply put together, toss, and serve!
Number of Servings: 4
Recipe submitted by SparkPeople user THAICOOK.
"Dry-fry" the coconut (as if you were stir-frying it) for 2-3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Set aside. Tip: Once the coconut is toasted, remove it from the pan right away and place it in a bowl, otherwise it will keep on toasting.
1. Peel off the green skin of the mangoes and discard.
2. Using a medium to large size grater (the kind you would use for cabbage salad), grate the yellow-orange flesh of the mangoes into a mixing bowl. Note that there is a large flat stone at the mango's center.
3. Prepare the dressing by mixing together all the salad dressing ingredients in a bowl or cup. Set aside.
4. To the bowl of shredded mango, add: bean sprouts, basil, spring onions, cooked chicken (or shrimp or tofu), plus half the toasted coconut. Toss well to combine. (To make your own [gluten-free] deep-fried tofu, see my: How to Make Fried Tofu.)
5. Add the dressing and toss again.
6. Place on a serving platter. Sprinkle the nuts over top plus the remaining toasted coconut and basil and enjoy!
Make Ahead Tip: To make this salad for a party, grate the mango ahead of time and place in a covered container in the refrigerator. Also toast the coconut, prepare the dressing, and have the rest of the ingredients close at hand. Then when your guests arrive, simply put together, toss, and serve!
Number of Servings: 4
Recipe submitted by SparkPeople user THAICOOK.
Nutritional Info Amount Per Serving
- Calories: 130.7
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 3.3 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 2.1 g
- Protein: 3.6 g
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