Monsoon Thai Mango Salad
Thought I would share this delicious salad before mango season was well and gone! I fail in giving you exact measurements because.. well I just don't function like that, besides it's really simple and I'm sure you big boys and girls can figure it out. Plus that is the nice thing about salads isn't it? Add, remove, taste, add some more, taste some more, and you are good to go.
What I love about this salad is its vibrancy and its certainly not shy of flavours. So many contrasting textures and colours - its a party in your mouth!
For this salad I am a bit averse to uniformity and like to give each ingredient a different cut.
What goes in the bowl:
- Mango - (Ripe not Raw) - Cut in bite size cubes - not too big. This is the star so don't be stingy. Use firm mangoes or you'll have a puree after a few tosses! I like to use the varieties with yellow flesh rather than orange such as - Chaussa, Langda, Saffeda - you get the point.
- Cucumber - Thin round slices with the skin for more texture and colour
- Green Beans - Lightly blanched - still crunchy. Cut in to three. Very easy to over-boil because in the water they look greener and crisper. So take one out and check after 2-3 seconds.
- Red and Yellow Peppers - Sliced length wise then cut in three or half - Nothing should ever have to be awkward to fit in to your mouth!
- Carrots - After giving it a good wash - Run it through a vegetable peeler to get thin flat-noodle like slivers.
- Basil and Coriander - Torn in big chunks. I am a sucker for fresh herbs and use them whenever I can. Even mint would do well in this but my plant had been raped of its last leaves of modesty.
Dressing:
- Sesame Oil
- Garlic Clove - 1 fat clove smashed with the end of a knife.
- Fish Sauce - Be generous
- Lemon Juice - Please don't use that synthetic stuff from a bottle - Just one solid nimbu will do the trick! Careful to remove the seeds. As with the fish sauce I like lots of lemon juice too.
- Honey - A tad.
- Red Bird's Eye Chilli - Very hot so adjust to your taste.
- Sriracha - Optional - I just received a fresh bottle of my favourite cock brand sriracha and couldnt resist.
Remember to mix and taste your dressing - this is a thai dressing so the more robust the flavour the better. If you feel its a little too pungent you are probably on the right track because it all evens out once combined with the fruits and veggies.
Always pour your dressing over the salad only when ready to serve and eat (or you're veggies will be wilted and sitting in a watery pool of their own juices!)
Of course the carnivore in me couldn't settle at just this so I had Crispy Sesame Chicken on top (slivers of chicken, corn starch, garlic paste, white sesame, any bottled red chilly paste, salt, tiny bit of honey or sugar - and fry). I quite often make this with some lightly Grilled Prawns (marinate with anything - oil, garlic, some fresh chili, lemongrass works well).
I promise you will be hooked at the first bite!
Bon Appétit!
