THAI MANGO SALAD
This is a nice side salad that I first had as a side at a Thai restaurant, but we like to have it with just about anything. It's a nice combo of sweet and spice.
Provided by Nat Da Brat
Categories Mango
Time 5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Zest peel from 1 lime and place in a measuring cup along with 1/4 cup of lime juice.
- Whisk in fish sauce, sugar and thai pepper until sugar is dissolved.
- Gradually whisk in peanut oil until blended.
- Add shallot, mix well.
- Set dressing aside.
- Peel mangoes, then cut away chunks of fruit from pits then, cut into thin strips (julienne, or use grater) and place in a large bowl.
- Seed sweet pepper, cut into very thin strips and add to mangoes.
- Add carrot, half of green onions, and cilantro. Toss gently until combined.
- Add dressing and a pinch of salt, toss until mixed.
- Sprinkle with nuts and remaining green onions.
- Note: I usually serve this on a bed of lettuce and garnish with a few sprigs of cilantro.
THAI GREEN MANGO SALAD
My favorite Thai dish - sweet and spicy and savory at once!
Provided by moosie
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Mix mangoes, red onion, bell pepper, mint, cilantro, and chile pepper together in a bowl.
- Mix fish sauce and sugar together in a bowl until dissolved. Pour dressing over salad. Refrigerate at least 2 hours.
- Top with peanuts and lime juice just before serving.
Nutrition Facts : Calories 180 calories, Carbohydrate 30.1 g, Fat 6.5 g, Fiber 4.2 g, Protein 4.3 g, SaturatedFat 0.9 g, Sodium 370.8 mg, Sugar 23.4 g
GREEN MANGO AND PAPAYA SALAD IN CLASSIC THAI DRESSING (YAM MAMUANG)
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, combine green mango, papaya, string beans and lemon juice. Set aside for 5 minutes. In a wok or frying pan, heat oil, add garlic and fry until golden. Add onions and fry until clear. Remove with a slotted spoon and set aside on absorbent kitchen paper.
- To the mango mixture add fish sauce, sugar, dried shrimp, chili, cilantro and dried chili flakes, if desired. Toss gently and chill.
- Serve on a bed of 2 Bibb lettuce leaves, with garnishes of tomato halves, peanuts, fried onion and garlic
WEGMANS THAI GREEN BEAN AND MANGO SALAD
This delicious recipe comes from the Wegmans grocery store magazine, Menu. It adds bright color and cool fresh vegetables and fruit to your plate with fantastic flavor. The original recipe called for twice the green beans. The lemon grass paste is a Wegmans product called Gourmet Garden Lemon Grass Herb Blend, a mixture of lemon grass, canola oil, sea salt, and some whey, sold refrigerated in their produce section. I haven't worked with lemon grass much, so I don't know whether minced fresh lemon grass would suffice.
Provided by HopeJohnJP
Categories Mango
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to boil. Add beans and cook until bite tender, about five minutes. Drain and rinse under cold water, tossing the colander until all the beans have been shocked and cooking has stopped. Drain well and set aside.
- Peel the mango and slice the fruit flesh off of the pit, as much along the vertical as possible. Discard pit and slice fruit into long narrow strips, echoing the shape of the green beans.
- Cut the top off of the bell pepper. Remove and discard the stem, core, and seeds. Slice the pepper in half along the vertical and use a paring knife to cut away the white pith. Slice the pepper, including the top, into long narrow strips.
- Peel the onion and cut in half along the vertical, reserving half for another use. Slice along the vertical into narrow thin strips.
- Rinse the cilantro leaves well. Pat dry and chop.
- In a medium bowl, combine mango, pepper, onion, and cilantro. Set aside.
- To make the dressing, whisk together fish sauce, lime juice, vegetable oil, sugar, salt, garlic, herb blend, and chili sauce in a small bowl. Fish sauce has a strong flavor. If you haven't worked with it before, start with a teaspoon or two, adding more to taste. Original recipe calls for Sriracha hot chili sauce.
- Add dressing to mango mixture; toss gently. Add beans and toss. Serve at room temperature.
Nutrition Facts : Calories 128.1, Fat 3.9, SaturatedFat 0.6, Sodium 817.1, Carbohydrate 23.6, Fiber 4, Sugar 17.5, Protein 2.3
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