Thai Green Mango Salad Recipe

Thai Green Mango Salad.

User Rating     

You asked for a one-page printable version of my step-by-step Green Mango Salad recipe, so here it is! This salad will blow you away with its tastebud-awakening flavors and mix of textures. And as a bonus, it's very healthy, plus low in calories and fat. Enjoy it as a complete meal by adding cooked shrimp, chicken, or deep-fried tofu if you are vegetarian. Any way you toss it, this healthy salad will be sure to win rave reviews from all your culinary fans!

INGREDIENTS

• 2 firm unripe mangoes (mangoes may be green or red-orange in color)
• 1/4 cup dry shredded unsweetend coconut (the kind you use for baking)
• 2 cups bean sprouts
• 1/2 cup chopped fresh coriander
• 3-4 spring onions, sliced
• handful of peanuts or cashews, left whole or roughly chopped
• 1/3 cup fresh basil
• Optional: 1 cup cooked chicken or shrimp, or fried tofu if vegetarian/vegan (cut into small cubes)
• Optional: 1 fresh-cut red chili
• SALAD DRESSING:
• 3 Tbsp. fish sauce, OR 4 Tbsp.soy sauce if vegetarian/vegan
• 1/4 cup freshly-squeezed lime juice
• 2 Tbsp. brown sugar, or more to taste
• 1-2 tsp. Thai chili sauce, OR substitute 1/3 to 1/2 tsp. dried crushed chili (chili flakes)

• Prep Time: 20 minutes
• Cook Time: 0 minutes

• Total Time: 20 minutes

• PREPARATION

  For a Step-by-Step version of this recipe, go to: Easy Green Mango Salad Recipe - Step by Step (with pictures).
  1. Place coconut in a frying pan or wok (no oil required). "Dry-fry" the coconut as if you were stir-frying it 2-3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to cool.
  2. 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.
  3. Using a sharp pairing knife, peel skin from mangoes. The flesh of the mango should be firm and light yellow-orange (note: the photo above was taken in direct sunlight and is brighter than usual).
  4. Using a medium to large-size 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.
  5. Add the bean sprouts, coriander, spring onions, cooked chicken, shrimp or tofu (if using), the fresh-cut chili, plus half the toasted coconut. Toss well to combine.
  6. Add the dressing and toss again. Do a taste-test. Add more fish sauce or soy sauce instead of salt. If you prefer it sweeter, add a little more sugar (honey works too). If you prefer more spice, add more chili sauce. If too salty or sweet, add more lime juice.
  7. Place on a serving platter. Sprinkle the nuts over top plus the basil and remaining toasted coconut. Enjoy!