Name: Thai Green Mango Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Thai cuisine
Ingredients: 3 tbsp fish sauce; 0.25 cup freshly squeezed lime juice; 2 tbsp brown sugar; 2 tsp Thai chile sauce; 0.25 cup shredded unsweetened coconut; 2 qty firm, unripe green mangoes; 0.5 cup coarsely chopped cilantro; 4 qty thinly sliced spring onions; 1 cup coarsely chopped chicken, shrimp, or fried tofu,; 0.25 cup peanuts or cashews, whole or coarsely chopped; 0.33 cup small fresh basil leaves

This salad is incredibly nutritious, low in calories and fat, and makes an excellent side dish or light lunch on its own. Add cooked shrimp or chicken to make it a complete dinner. If you're a vegan or vegetarian, try it with deep-fried tofu instead of fish sauce. This fresh-tasting salad will be sure to receive wonderful reviews from all of your gourmet admirers, no matter how you toss it.

Thai Green Mango Salad

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 you were 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 (the kind you would use for cabbage salad), 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, cilantro, and spring onions, and the cooked chicken, shrimp, or tofu, if using, and the fresh-cut chile, if using. 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. If you prefer it sweeter, add a little more sugar (honey works, too). If you prefer more spice, add more chile sauce. If too salty or sweet, add more lime juice.

Place on a serving platter. Sprinkle the nuts, basil, and remaining toasted coconut over the top and serve. 

Thai Green Mango Salad

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