| By : Amrita ( Posted on :12 Feb, 2007 ) | Total Views : 942 | Previous | Next |
Ingredients
• 2 firm green mangoes
• 1/4 cup dry shredded unsweetend coconut (the kind you use for baking)
• 2 cups bean sprouts
• 1/2 cup fresh basil
• 3-4 spring onions, sliced
• handful of peanuts or cashews, left whole or roughly chopped
• Optional 1 cup cooked chicken (sliced), cooked shrimp, or deep-fried tofu (cut into smaller cubes)
Salad Dressing
• 2 tbsp. fish sauce or 2 tbsp. vegetarian fish sauce or 3 tbsp. soy sauce (or tamari for gluten-free diets)
• 2 tbsp. lime juice
• 1 tbsp. brown sugar
• 1-2 fresh red chillies, minced or 1-2 tsp. Thai red chilli sauce (or chilli-garlic sauce)
Directions
1. "Dry-fry" the coconut (as if you were stir-frying it) for 2-3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Set aside. Once the coconut is toasted, remove it from the pan, otherwise it will keep on toasting!
2. Peel off the green skin of the mangoes and discard.
3. Using a medium to large size grater (the kind you would use for cabbage salad), grate the yellow-orange flesh of the mangoes into a mixing bowl.
4. Prepare the dressing by mixing together all the salad dressing ingredients in a bowl or cup. Set aside.
5. To the bowl of shredded mango, add: bean sprouts, basil, spring onions, cooked chicken (or shrimp or tofu), plus half the toasted coconut. Toss well to combine.
6. Add the dressing and toss again.
7. Place on a serving platter. Sprinkle the nuts over top plus the remaining toasted coconut, and enjoy.
Note: To make this salad for a party, grate the mango ahead of time and place in a covered container in the refrigerator. Also toast the coconut, prepare the dressing, and have the rest of the ingredients close at hand. Then when your guests arrive, simply put together, toss, and serve!
