This is a nice side salad that I first had as a side at a Thai restaurant, but we like to have it with just about anything. It's a nice combo of sweet and spice.
Zest peel from 1 lime and place in a measuring cup along with 1/4 cup of lime juice.
Whisk in fish sauce, sugar and thai pepper until sugar is dissolved.
Gradually whisk in peanut oil until blended.
Add shallot, mix well.
Set dressing aside.
Peel mangoes, then cut away chunks of fruit from pits then, cut into thin strips (julienne, or use grater) and place in a large bowl.
Seed sweet pepper, cut into very thin strips and add to mangoes.
Add carrot, half of green onions, and cilantro. Toss gently until combined.
Add dressing and a pinch of salt, toss until mixed.
Sprinkle with nuts and remaining green onions.
Note: I usually serve this on a bed of lettuce and garnish with a few sprigs of cilantro.
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5/5 (7)Category Salads And Soups, Small PlatesCuisine AsianCalories 151 per serving
Using a sharp knife or a special peeler, julienne mango, pepper and courgette. Tear Cos lettuce leaves roughly.
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