Saturday, May 16, 2009

Thai Mango Salad

Bright and summery, with tart lime and crunchy peanuts, this is an amazing salad to go with grilled meats. Make it when mangoes are at their peak, when you can the really great Indian mangoes. If peanuts are an issue, omit them altogether or try using pistachios instead.

Adapted from Canadian Living

1/2 cup chopped peanuts
2 firm mangoes (peeled, pitted, and sliced)
1 sweet red pepper
2 carrots, peeled and grated
4 cups mixed greens
1/4 cup thinly sliced green onion
2 Tbsp chopped fresh mint

1/4 cup vegetable oil
1 tsp grated lime rind
2 Tbsp lime juice
1 Tbsp fish sauce or soy sauce
2 tsp sugar
1 tsp minced hot pepper (or 1/4 tsp hot sauce)
1/4 tsp each salt and pepper

Toss the lettuce, mango, red pepper, carrots, green onion, mint, and peanuts together in a bowl. In a separate bowl, whisk the dressing ingredients together and pour however much you'd like over your salad. I would have preferred a touch less dressing, so next time I won't just dump it all into the bowl.

Enjoy! You can sprinkle more peanuts on top if you wish.

*original recipe from Canadian Living
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