Tangy Thai Style Mango Salad Recipes

SWEET AND TANGY THAI CUCUMBER SALAD

Steps:

• DRESSING: If you aren't the biggest fan of fish sauce, start with 1 teaspoon instead of two. Combine the ingredients for the dressing in a small bowl and whisk until the sugar dissolves. Set aside.
• THAI CUCUMBER SALAD: Combine the ingredients for the salad (except the peanuts) in a medium bowl. Pour the prepared dressing on top and stir so all the cucumbers are evenly coated in the dressing. Cover the bowl with plastic wrap or a lid and allow the salad to marinate in the refrigerator for roughly 15-20 minutes or up to 1-2 hours. Add the peanuts to the top right before serving.

MANGO SALAD RECIPE

Steps:

• For the salad, combine all of the salad ingredients except for the optional peanuts in a serving bowl and toss to combine.
• To prepare the salad dressing, combine all the ingredients in a small bowl and whisk them together.
• When ready to serve, drizzle the salad dressing over the salad and toss to combine.
• Optionally, garnish with roasted peanuts.

MALAYSIAN TANGY NOODLE SALAD

Steps:

• Prepare noodle salad: Heat large saucepan of water to boiling. Add rice noodles; remove from heat. Soak, uncovered for 5 minutes. Drain and rinse in cold water.
• In large bowl combine noodles, baby corn, chicken, carrots, cucumber, red onion, cilantro, mint and peanuts.
• Prepare dressing: In small bowl combine sweet chili sauce, lime juice, soy sauce and ginger. Toss with noodle salad to mix well.

THAI MANGO-PRAWN SALAD

Steps:

• Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
• Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.

THAI BEEF AND MANGO SALAD

Steps:

• DO AHEAD OR DELEGATE: Make the marinade and marinate the meat in the refrigerator, slice the scallions, shred the carrots, if necessary, peel and dice the mango, and tear the lettuce. (function() { var a="",b=[ "adid=ada-foodhub-3-999239925", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

TANGY THAI STYLE MANGO SALAD

Steps:

• 1. Start with the dressing so all of those flavours have a chance to combine. Crush or finely chop the garlic. Deseed then finely chop the chillies. Add the other dressing ingredients and mix well. 2. Next lightly toast the nuts in a pan. Keep an eye on them so they don't burn. They should just brown a little. Once they have fully cooled, coarsely chop or gently crush in a mortar and pestle. 3. Take time to chop the vegetables neatly. Start by chopping the carrots. Cut them into thirds lengthways, then into slices lengthways of about 4 or 5mm in thickness, and then lengthways again so they fall into evenly sized matchsticks. 4. Next, the pepper. Cut it in half lengthways, deseed then cut into strips the same thickness as the carrots. Then comes the cabbage. Discard any wilted outer leaves. Cut out the hard core part from the bottom of the leaf, leaving a triangle-shaped hole. Roll the leaf up from the bottom upwards into a long sausage shape. Then cut width-ways across the roll into strips, about 5mm thick. 5. Cut the cucumber into quarters and deseed. Then cut into strips the same size as the carrots. Then trim the sugar snap peas and cut in half lengthways. Trim the green part of the spring onions. Cut the remaining white part into thin strips lengthways. Cut the cherry tomatoes in half. 6. Cut a little off the top and bottom from the mango so you ca n stand it upright. Using a sharp knife cut away the skin from the top down. Once fully peeled, turn onto its side and cut the flesh away from the stone, keeping the two halves as intact as possible. Then cut slithers about 5mm thick widthways across each half. Set aside - it is delicate and it will turn to mush if tossed too vigorously with the other ingredients. 7. Put all of the ingredients into a bowl except for the mango and nuts. Dress the salad and toss it. Once the dressing is evenly coated add the mango and gently toss once more. Sprinkle the nuts on top and serve!

THAI GREEN MANGO SALAD

Steps:

• Gather the ingredients.
• Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy, and salty, but more sweet than sour. Set aside.
• Place the coconut in a dry frying pan or wok. "Dry-fry" the coconut, as if you were stir-frying it, 2 to 3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to cool.
• Using a sharp paring knife , peel the skin from the mangoes. The flesh of the mangoes should be firm and light yellow-orange.
• Using a medium to large grater (the kind you would use for cabbage salad), grate the flesh of the mangoes into a mixing bowl. Keep in mind there is a large flat stone at the mango's center.
• Add the bean sprouts, cilantro, and spring onions, and the cooked chicken, shrimp, or tofu, if using, and the fresh-cut chile, if using. Add half the toasted coconut and toss well to combine.
• Add the dressing and toss again. Taste, and add more fish sauce or soy sauce instead of salt if needed. If you prefer it sweeter, add a little more sugar (honey works, too). If you prefer more spice, add more chile sauce . If too salty or sweet, add more lime juice.
• Place on a serving platter. Sprinkle the nuts, basil, and remaining toasted coconut over the top and serve.