Tangy Thai Style Mango Salad Recipes

TANGY THAI CABBAGE SALAD

Steps:

• Whisk lime juice, chili paste, and sugar together in a small bowl. Add oil in slow stream while still whisking.
• Combine napa cabbage, carrots, bell pepper, cucumber, cilantro, and peanuts in a large bowl. Season with salt and pepper. Pour dressing over vegetables and toss with tongs to coat. Chill salad for at least 1 hour. Stir and adjust seasonings before serving.

THAI MANGO-PRAWN SALAD

Steps:

• Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
• Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.

TANGY THAI CUCUMBER SALAD

Steps:

• In a saucepan: combine sugar, vinegar, water, chili pepper sauce and salt. Stir, cook over low-medium heat until sugar dissolved.
• Pour warm mixture over prepared cucumbers, onions and cilantro.
• Refrigerate until ready to eat. At least one hour cooling is best. Longer works too.
• Just before serving, sprinkle with additional cilantro & peanuts if using.
• I doubled the amount of cucumber but did not double the vinegar - sugar marinade.