|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 6g||22%|
|Total Sugars 29g|
|Vitamin C 83mg||413%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This salad will blow you away with its taste bud-awakening flavors and mixture of textures. It uses green mango, which is mango that hasn't ripened yet, along with coconut, bean sprouts, cilantro, and spring onions, tossed in a refreshing lime dressing. It is very healthy, plus low in calories and fat. Enjoy it as a complete meal by adding cooked shrimp, chicken, or deep-fried tofu if you are vegetarian. Any way you toss it, this fresh-tasting salad will be sure to win rave reviews from all your culinary fans.
For the Salad Dressing:
3 tablespoons fish sauce (or 1/4 cup soy sauce)
1/4 cup lime juice (freshly squeezed)
2 tablespoons brown sugar (or more to taste)
2 teaspoons Thai chili sauce (or 1/2 teaspoon dried chile flakes)
For the Salad:
1/4 cup dry shredded unsweetened coconut
2 mangoes (firm, unripened)
2 cups bean sprouts
1/2 cup fresh coriander (cilantro, chopped)
3 to 4 spring onions
1 cup cubed cooked chicken (or shrimp or fried tofu)
1 fresh-cut red chile pepper
1 handful of peanuts or cashews (left whole or roughly chopped)
1/3 cup fresh basil
Gather the ingredients.
Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy, and salty, but more sweet than sour. Set aside.
Place the coconut in a dry frying pan or wok. "Dry-fry" the coconut, as if you were stir-frying it, 2 to 3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to cool.
Using a sharp paring knife, peel the skin from the mangoes. The flesh of the mangoes should be firm and light yellow-orange.
Using a medium to large grater (the kind you would use for cabbage salad), grate the flesh of the mangoes into a mixing bowl. Keep in mind there is a large flat stone at the mango's center.
Add the bean sprouts, coriander, and spring onions, and the cooked chicken, shrimp, or tofu, and the fresh-cut chile, if using. Add half the toasted coconut and toss well to combine.
Add the dressing and toss again. Do a taste-test—add more fish sauce or soy sauce instead of salt if needed. If you prefer it sweeter, add a little more sugar (honey works too). If you prefer more spice, add more chili sauce. If too salty or sweet, add more lime juice.
Place on a serving platter. Sprinkle the nuts, basil, and remaining toasted coconut over the top and serve.
- Unripe mangoes may be green or red-orange in color on the outside and should be a yellowish orange on the inside.
- To make this salad ahead of time, grate the mango and place in a covered container in the refrigerator. Toast the coconut, prepare the dressing, and have the rest of the ingredients close at hand. Then before serving, simply put together and toss.