THAI GREEN MANGO SALAD

Makes 4 servings

Lisan

You taught me how to appreciate this dish my love.

ingredients

FOR THE SALAD

FOR THE DRESSING

1. 2 tablespoons fish sauce, or 2 tablespoons vegetarian fish sauce, or substitute soy sauce.
2. 2 tablespoons lime juice.
3. 1 tablespoon brown sugar (loose, not packed).
4. 1-2 fresh red chillies, deseeded and minced, or 1-2 teaspoons Thai red chili sauce (or chili-garlic sauce).

1
1. Place coconut in frying pan or wok (no oil required). “Dry-fry” the coconut (as if stir-frying it) for 2-3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Set aside. Tip: Once coconut is toasted, remove it from pan right away and place it in bowl, otherwise it will keep on toasting.
2
2. Peel off the green skin of mangoes and discard.
3
3. Using a medium to large size grater (the kind used for cabbage salad), grate the yellow-orange flesh of mangoes into a mixing bowl. Note that there is a large flat stone at the mango’s center.
4
4. Prepare dressing by mixing together all salad dressing ingredients in a bowl or cup. Set aside.
5
5. To 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
6. Add dressing and toss again.
7
7. Place on serving platter. Sprinkle nuts over top plus remaining toasted coconut, and enjoy!