Thai green mango salad recipe

Ingredients

Method

1. Wash and peel off the green skin of the mango. Using a zigzag peeler shred the mangoe into strips. I don’t have one, so I sliced the mango thinly and julienne cut the mango into thin strips. Do not grate it in a grater as it will make the mango soft, it wont be crunchy in the salad. Peel and chop onion.



2. Grind red chilli, ginger, honey, soya sauce, coriander leaves. Add little water if needed. If you want it less spicy, slit and remove the seeds of the chilli before grinding. Anyways still it will be spicy, but less spicy.



3. In a mixing bowl, mix all these ingredients gently and serve.

Notes

• Always shred the mangoes just before making the salad.
• Instead of honey, raw sugar can be made as syrup and used.
• Peanuts should be crushed with a mortar pestle to ensure its not powdered. if you use mixer, then you can sieve to eliminate the fine powder and add the coarse peanuts alone.
• Thai mango works best otherwise choose a not so sour mango for best results.
• You can also garnish with few carrot julienne and chopped spring onion as they served in the restaurant.