Salad - Thai green mango
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- 3 cups baby salad greens, washed and dried
1 mango, green, (slightly under-ripe), thinly sliced
1/2 cup cherry tomatoes
1 1/2 cups coriander, mostly leaves
1 tablespoon lemon grass, chopped
1/2 cup lime juice
1/4 cup fish sauce
1/4 cup palm sugar
2 red chillies, remove seeds and chop finely
1 clove garlic, peel and chop finely
1. Mix salad greens with all the remaining ingredients.
2. Combine dressing ingredients and gently toss through all the ingredients. Arrange on salad platter to serve.
Notes: Palm sugar can be found at Asian grocers but if unavailable substitute brown sugar. Use the inner part of the lemon grass to chop for the dressing as it is more tender. And remember to wash hands well after chopping the chilli (or wear gloves).
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Source: Recipe developed and tested by Elizabeth Chong, 2006.
This recipe was orginally published as:
Thai green mango salad.
Recipe publication date on: 11/15/2006
Last reviewed on: 04/07/2013