Thai Mango Salad

Serves: 4
Total Calories: 115


2 tablespoons thai asian fish sauce, (nam pla)
3 tablespoons light brown sugar
1/2 teaspoon chopped garlic, preferably fresh
1/2 teaspoon Thai hot pepper sauce (sriracha)
1/4 cup lime juice, fresh or bottled organic

2 mangos, barely ripe, peeled
1 small cucumber, peeled, seeded, and finely diced
2 scallion, trimmed and thinly sliced
1/4 cup finely chopped red onion
2 cups mung bean sprouts (about 6 ounces)
1/4 cup dry-roasted peanut, chopped


To make the dressing, simmer the fish sauce, brown sugar, and garlic in a small saucepan, stirring, until the sugar dissolves. Stir in the hot pepper sauce and lime juice, and let cool.

To make the salad, shred the mangoes, rubbing the broad sides against the coarse teeth of a grater until you reach the pit. Turn and shred the other sides in the same way. Toss with the cucumber, scallion, red onion, and cooled dressing in a bowl. Make a bed of the sprouts on a plate and mound the salad on top. Garnish with the chopped peanuts.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 115
Calories from Fat: 37

This Thai Mango Salad recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

More Recipes from the Homemade in a Hurry Cookbook:
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