How to Make Green Mango Salad
Awaken your tastebuds with a tart bowl of Thai green mango salad. With coconuts and bean sprouts, grated mangoes are tossed in sweet salad dressing.
- Gather the ingredients.
Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy, and salty, but more sweet than sour. Set aside.
- Place the coconut in a dry frying pan or wok.
"Dry-fry" the coconut, as if stir-frying it, 2 to 3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to cool.
Using a sharp paring knife, peel the skin from the mangoes. The flesh of the mangoes should be firm and light yellow-orange.
Using a medium to large grater, grate the flesh of the mangoes into a mixing bowl. Keep in mind there is a large flat stone at the mango's center.
Add the bean sprouts, coriander, and spring onions, and the cooked chicken, shrimp, or tofu, and fresh-cut chile.
- 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.
- Place on a serving platter.
- Sprinkle the nuts, basil, and remaining toasted coconut over the top and serve.
If you prefer it sweeter, add a little more sugar, or honey. If you prefer more spice, add more chili sauce. If too salty or sweet, add more lime juice.
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