Recipe: Your guests will love this Thai mango salad
The Thai mango salad, hailing from Thailand's rich culinary scene, offers a refreshing mix of sweet, sour, and spicy. Known for its ripe and unripe mango blend, it provides a distinctive flavor profile. Ideal for those desiring a light but tasty meal, this salad is straightforward to prepare. Let's embark on crafting this exotic and delightful dish.
Gather the following ingredients
You'll need a large unripe mango and a medium carrot, both julienned. Arrange for half a red bell pepper, and one small red onion, thinly sliced. Also required are chopped cilantro, two tablespoons of crushed roasted peanuts, and one tablespoon of sesame seeds. For the dressing, mix two tablespoons soy sauce, one tablespoon maple syrup or alternative, lime juice, and a teaspoon of chili flakes.
Prepare the dressing
To make the dressing, whisk two tablespoons of soy sauce with one tablespoon of maple syrup or your chosen sweetener in a bowl. Squeeze in the juice of one lime for zest. Finish with one teaspoon of chili flakes, adjusting the amount to get your desired level of heat. This will ensure the salad is evenly flavored.
Combine salad ingredients
In a large bowl, combine the julienned mango and carrot with the thinly sliced red bell pepper and red onion. Toss these ingredients with care to ensure a thorough blend without compromising the mango's delicate structure. This step is crucial for an even mix that highlights each ingredient's texture and color, providing a visually appealing and well-balanced salad base.
Add herbs and nuts
To enhance the salad's texture and introduce an aromatic dimension, incorporate a generous helping of freshly chopped cilantro. Follow this with a liberal scattering of crushed roasted peanuts, which contribute a satisfying crunch. Finally, a sprinkling of sesame seeds adds a subtle nutty essence that pairs exquisitely with the inherent sweetness of the mango, rounding out the flavors and textures in every bite.
Dressing the salad
Lavishly drizzle the dressing over the salad to coat each mango slice, carrot strip, bell pepper, and onion. Gently toss to ensure the dressing blends seamlessly with the ingredients, creating a uniform flavor. Let the salad stand for five minutes before serving, allowing time for the sweet, sour and spicy flavors to combine and intensify.
