Thai Green Mango Salad
A healthy and delicious salad, this recipe features unripened green mango combined with coconut and bean sprouts.
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Instructions
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Prepare the salad dressing by mixing all ingredients in a bowl and set aside.
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Dry-fry coconut in a dry pan over medium heat for 2-3 minutes until golden-brown and fragrant; transfer to a bowl to cool.
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Peel mangoes, then grate the flesh into a mixing bowl, avoiding the flat stone.
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Add bean sprouts, cilantro, spring onions, optional cooked protein (chicken, shrimp, or tofu), optional fresh chile, and half of the toasted coconut to the mango; toss well.
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Pour the dressing over the mixture and toss again. Adjust seasoning to taste with fish sauce, soy sauce, sugar, honey, chile sauce, or lime juice as needed.
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Place the salad on a serving platter. Sprinkle with nuts, basil, and the remaining toasted coconut before serving.