Thai Green Mango Salad Recipes

THAI GREEN MANGO SALAD

Thai Green Mango Salad image

My favorite Thai dish - sweet and spicy and savory at once!

Provided by moosie

Categories World Cuisine Recipes Asian Thai

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

4 green mangoes - peeled, pitted, and cut into matchsticks
1 medium red onion, thinly sliced
1 medium red bell pepper, thinly sliced
¼ cup chopped mint
¼ cup cilantro, chopped
1 Thai chile (bird's eye) pepper, seeded and sliced
2 tablespoons fish sauce
1 teaspoon white sugar
½ cup dry roasted peanuts
1 squeeze lime juice

Steps:

Mix mangoes, red onion, bell pepper, mint, cilantro, and chile pepper together in a bowl.
Mix fish sauce and sugar together in a bowl until dissolved. Pour dressing over salad. Refrigerate at least 2 hours.
Top with peanuts and lime juice just before serving.

Nutrition Facts : Calories 180 calories, Carbohydrate 30.1 g, Fat 6.5 g, Fiber 4.2 g, Protein 4.3 g, SaturatedFat 0.9 g, Sodium 370.8 mg, Sugar 23.4 g

GREEN MANGO AND PAPAYA SALAD IN CLASSIC THAI DRESSING (YAM MAMUANG)

Green Mango and Papaya Salad in Classic Thai Dressing (Yam Mamuang) image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 green papaya, peeled and julienned
2 large green mangoes, peeled and julienned
1 pound haricots verts or long string beans, cut into 1-inch sections
6 tablespoons lemon juice
1 tablespoon vegetable oil
3 cloves garlic, finely chopped
2 onions, thinly sliced
3 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon ground dried shrimp*
1 teaspoon finely sliced fresh Thai Red Chili*
1 bunch cilantro, stems removed
1 teaspoon dried chili flakes (optional)
8 Bibb lettuce leaves (to serve)
12 cherry tomatoes, cut in half (to serve)
2 tablespoons roasted ground peanuts

Steps:

In a large bowl, combine green mango, papaya, string beans and lemon juice. Set aside for 5 minutes. In a wok or frying pan, heat oil, add garlic and fry until golden. Add onions and fry until clear. Remove with a slotted spoon and set aside on absorbent kitchen paper.
To the mango mixture add fish sauce, sugar, dried shrimp, chili, cilantro and dried chili flakes, if desired. Toss gently and chill.
Serve on a bed of 2 Bibb lettuce leaves, with garnishes of tomato halves, peanuts, fried onion and garlic

THAI GREEN MANGO SALAD

Thai Green Mango Salad image

This mango salad uses green, or unripened mango. When combined with coconut and bean sprouts, it's a very healthy and delicious salad.

Provided by Darlene Schmidt

Categories Appetizer Side Dish Salad

Time 20m

Number Of Ingredients 15

Ingredients

For the Salad Dressing:
3 tablespoons fish sauce (or 1/4 cup soy sauce)
1/4 cup lime juice (freshly squeezed)
2 tablespoons brown sugar (or more to taste)
1 to 2 teaspoons Thai chili sauce (or 1/3 to 1/2 teaspoon dried chili flakes)
For the Salad:
1/4 cup dry shredded unsweetened coconut
2 mangoes (firm, unripened)
2 cups bean sprouts
1/2 cup fresh coriander (cilantro), chopped
3 to 4 spring onions (sliced)
Optional: 1 cup cooked chicken (or shrimp, or fried tofu), cut into small cubes
Optional: 1 fresh-cut red chili
A handful of peanuts (or cashews, left whole or roughly chopped)
1/3 cup fresh basil

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.

Nutrition Facts : Calories 236 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 4 g, Sodium 1113 mg, Sugar 29 g, Fat 9 g, ServingSize 4 Portions (4 Servings), UnsaturatedFat 0 g

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