Monday, April 23, 2012

Real Food Recipe: Thai Mango Salad

A couple of weeks ago I fell in love (again) with mangos and Thai cooking.  It was lunch time and the fridge was pretty bare.  I had a chinese cabbage (aka Napa cabbage), a mango, left over chicken and some herbs.  My dear friend Joyce W. popped into my head and the delicious rice wraps she made with mango, chicken and cilantro.  This recipe was born from a fond memory.  This salad is light, filling and refreshing.  You can easily make this a main dish by adding chicken, shrimp or beef.  


Thai Mango Salad:
1/2 Napa cabbage, shredded
1 mango, peeled and cut julienne
2 medium sized carrots, peeled and cut into matchsticks
2 cucumbers, peeled if desired, and cut into matchsticks
1/4 -1/2 cup snow peas, finely sliced if desired
2 scallions, minced
handful of cilantro, washed, stemmed and finely chopped
handful of mint, washed and finely chopped
handful of basil, washed and finely chopped
grilled chicken, shrimp or beef (optional)
1/4 cup cashews or almonds, finely chopped (optional)


Dressing:
juice of 2 limes (depends on the size of your salad)
1 tsp lime zest
2 tbsp sesame oil
1 tbsp fish sauce
1 clove garlic, peeled and put through a garlic press
1/4 tsp cayenne pepper (optional)


Prepare the vegetables and herbs and place in a large bowl.  
Place all the dressing ingredients into a jar with a lid.  
Give the dressing a vigorous shake and toss with the salad ingredients.  


Variation:  You could easily serve this with the meat option on the side as a chicken or beef satay skewer.  So yummy!! 

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