If you love mangos and Southeast Asian cuisine, you’ll love this delicious salad recipe!! Below is the recipe and a video showing how to make the salad and the mango dressing.
Salad (makes 1 large salad for 2 people):
4 – 5 Cups Asian Baby Greens Mix
1 Cup Mung Bean Sprouts
1 Cup Cherry Tomatoes (sliced)
1 Cup Raw Snow Peas (julienned)
1 Carrot (julienned)
1/4 Onion (thinly sliced)
1/4 Cup Unsalted Peanuts or Cashew Nuts
300-400 grams Steamed Shrimp (optional)
Dressing (makes 1 cup- can be used for 1 or 2 large salads)
1 clove of Garlic (minced)
Roots of 1 bunch of Coriander/Cilantro (use the roots not the greens!)
1 Chili Pepper (optional)
1 Lime (juice of)
1/3 Cup Oil*
2 Tbsps Plain Rice Vinegar (unseasoned/unsweetened)
1 Tbsp Raw Honey**
1/4 tsp Toasted Sesame Oil
A few drops of Fish Sauce or a few pinches of salt.**
* Use any oil you have that has the least amount of flavour, taste or aroma. Oils I can recommend to use are avocado oil, palm oil (sustainably harvested), cold pressed sesame seed oil (not toasted sesame oil!), homemade boiled coconut oil (not the cold pressed coconut oil), etc.. Olive oil and cold pressed extra virgin coconut oil can be too overpowering for this salad dressing.
** If vegan or vegetarian, omit the honey and add a little extra mango, and use a few pinches of salt instead of fish sauce.
1- Prepare all the ingredients for the salad dressing and blend in a blender until smooth.
2- If using shrimp for the salad, steam or grill them.
3- Prepare the salad ingredients and mix everything together in a large bowl.
4- Toss half of the salad dressing into salad, mix thoroughly and taste, and if needed, add more salad dressing!
5- Serve immediately!!!
Extra salad dressing can be stored in the refrigerator for 3-5 days.
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