Thai Mango Salad Recipes

THAI MANGO SALAD

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

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.

SIMPLE THAI MANGO SALAD

Steps:

• Skin mango. Cut out two 'cheek' and cut into thin slices.
• Cut onion in half from 'pole' to 'pole'. Cut each half into thin julienned slices.
• Rinse twice both dried anchovies and dried shrimps. Dry anchovies in oven for 15 minutes at 100℃. Finely chop dried shrimp. Fry both ingredients until crispy brown.
• Half red chilli pepper horizontally and scrape out seeds. Cut into thin strips. Finely chop Thai pepper. Add peppers to fish sauce. Add 50 ml water to plum sauce.
• Prepare a ceramic pot, a masher and a spatula.
• Add mango, onion, chilli, and sauces to the pot.
• Mix well while given a nice press.
• Garnish with fried shrimps and anchovies. Enjoy!