Inspired by the popular Thai salad, this green mango salad recipe will wake up your senses.Tangy and full of texture, this cashew-studded salad travels well for pot lucks and makes a great starter or side to just about anything.
1/3 cup (75 mL) chopped cashews or peanuts (optional)
2 unripe mangoes, 2 lb/1 kg total
1/3 cup (75 mL) chopped fresh coriander
1/3 cup (75 mL) chopped mint
2 tbsp (30 mL) lime juice
4 tsp (18 mL) granulated sugar
4 tsp (18 mL) Vegetarian fish sauce or Golden Mountain sauce, or just plain soy sauce
1 tbsp (15 mL) vegetable oil
1/4 tsp (1 mL) Asian chili sauce or hot pepper sauce
1 sweet red pepper, thinly sliced
1 carrot, thinly sliced
1 cup (250 mL) thinly sliced red onions
In skillet or toaster oven, toast cashews over medium heat until fragrant and golden, about 8 minutes; set aside.
Cut pointy ends off mangoes. Set each mango on cut end. Using serrated knife, cut off peel. Cut flesh on either side of flat pit into thin slices; stack and cut into thin strips.
In bowl, whisk together coriander, mint, lime juice, sugar, fish sauce, oil and chili sauce. Add mangoes, red pepper and onion; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.) Sprinkle with cashews.
Modification to a recipe by Canadian Living Magazine at http://www.canadianliving.com/food/green_mango_salad.php