Sunday, February 18, 2007

green mango salad

The Significant Eater arrived back from Sydney with a precious cargo. Out of his bag came a load of mangoes from a backyard tree. The glut was equally numbered between ripe and green fruit. Perfect. Sweet cheeks for breakfast and finally some green mango for a Thai salad.

With the usual mix and match between recipes – this is what emerged.

Thai green mango salad with char grilled calamai

2 green mangoes, julienned
a handful of French (green) beans, blanched and cut in half
2 carrots, grated
(fine slices of red onion or spring onion if desired)

1-2 fresh calamari – cleaned and grilled (tentacles too if you like them)

1 hot red chili, finely sliced
a bunch of coriander, green tops, chopped
(mint or Vietnamese mint would be nice too)

toasted cashew nuts, chopped or crushed


30 mls fish sauce
15 mls lime juice
1-2 tsp sugar, preferably palm sugar

Slice, dice, grill and toast til your heart is content. Mix the dressing making sure the sugar has dissolved, assemble then lastly toss through the dressing and sprinkle on the nuts.


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