Mango jicama salad (Deb)

 

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Coconut sticky rice with mango puree

 

Thai Mango Salad

• 1/2 cup (125 mL) coarsely chopped peanuts
• 2 firm mangoes, (about 2 lbs/1 kg)
• 1 sweet red pepper
• 2 carrots, coarsely grated
• 4 cups (1 L) torn mixed greens.php">greens
• 1/2 cup (125 mL) thinly sliced green onions
• 2 tbsp (30 mL) coarsely chopped fresh mint
• Dressing:
• 1/4 cup (60 mL) vegetable oil
• 1 tsp (5 mL) grated lime rind
• 2 tbsp (30 mL) lime juice
• 1 tbsp (15 mL) fish sauce or soy sauce
• 2 tsp (10 mL) granulated sugar
• 1 tsp (5 mL) minced hot pepper
• 1/4 tsp (1 mL) each salt and pepper

Preparation

In skillet, toast peanuts over medium heat until fragrant and dark golden, about 8 minutes. Set aside.

Peel, pit and thinly slice mangoes lengthwise. Seed, core and thinly slice red pepper. Set aside.

Dressing: In large bowl, whisk together oil, lime rind and juice, fish sauce, sugar, hot pepper, salt and pepper. Add mangoes, red pepper, carrots, mixed greens, green onions and mint; toss to coat. Serve sprinkled with peanuts

recipe from Canadian Living