So do you ever wonder what to do with those green mangoes when you don’t want to wait for them to ripen? Well, if you like Thai flavors and fresh healthy ingredients, you will love this versatile salad.
With a quick search on the web I found all kinds of variations on this classic. I looked through my fridge and perused the garden to come up with my own version here. Admittedly I didn’t measure the amounts, so these are approximates. Just adjust each to your liking and you can’t go wrong. Mix it up! Do like I did and work with what you have on hand.
Thai Mango Salad
1 large serving
Salad ingredients:
- 1 Unripened Mango
- 1/4 cup Cilantro, chopped
- 1.5 in. piece Ginger Root, minced
- 1/8 of a Red Onion, thinly sliced
- 1 Chili pepper,minced
- 1.5 in. Thai Basil, chopped
- sesame seeds, toasted
- Peanuts, chopped
- Coconut, shredded
Dressing ingredients;
- 1/2 Lime, juiced
- 1.5 tsp. Cane Sugar or Agave Nectar
- 1/2 tsp. Nama Shoyu or Tamari
- Red Pepper Flakes
- Salt & Pepper
The mango for this recipe should be firm to slightly soft. I prepared the red onion by first slicing thinly and then soaking the slices in cold water. This made them a little less intense. I cut the mango into thin strips and then chopped and minced the other ingredients. If using ginger, be sure to peel the brown outer skin off. You can avoid the hottest part of the chili pepper by removing the inside membrane and seeds.
I simply mixed the dressing ingredients in a bowl and poured over the salad. I then topped with chopped peanuts, coconut, and toasted sesame seeds.
This salad is bursting with flavor and had my taste buds tingling. Great served on a hot sunny day!
