Salad - Thai green mango
Preparation time:
Recipe highlights Serves: 4
- Best served immediately
- Dairy free
- Gluten free
- Egg free
- Nut free
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Ingredients
- 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
Dressing
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
Cooking method
-
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).
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 153.56g | 100.00g |
| Energy (kJ) | 244.58kJ | 159.27kJ |
| Protein (g) | 3.61g | 2.35g |
| Total fat (g) | 0.33g | 0.22g |
| - Saturated fat (g) | 0.01g | 0.00g |
| - Polyunsaturated fat (g) | 0.01g | 0.01g |
| - Monounsaturated fat (g) | 0.00g | 0.00g |
| Cholesterol (mg) | 0.00mg | 0.00mg |
| Carbohydrate-available (g) | 9.14g | 5.95g |
| CarbohydrateSE (g) | 9.14g | 5.95g |
| - Sugars (g) | 8.82g | 5.74g |
| Water (g) | 126.32g | 82.26g |
| Dietary fibre (g) | 1.92g | 1.25g |
| Thiamin (mg) | 0.04mg | 0.02mg |
| Riboflavin (mg) | 0.08mg | 0.05mg |
| Niacin (mg) | 1.31mg | 0.85mg |
| Niacin equivalents (mg) | 1.95mg | 1.27mg |
| Vitamin C (mg) | 35.25mg | 22.96mg |
| Total folate (ug) | 13.69ug | 8.92ug |
| Total vitamin A equivalents (ug) | 228.99ug | 149.12ug |
| Retinol (ug) | 0.00ug | 0.00ug |
| Beta carotene equivalents (ug) | 1357.31ug | 883.88ug |
| Sodium (mg) | 2869.13mg | 1868.38mg |
| Potassium (mg) | 307.04mg | 199.95mg |
| Magnesium (mg) | 51.41mg | 33.48mg |
| Calcium (mg) | 28.25mg | 18.40mg |
| Phosphorus (mg) | 23.22mg | 15.12mg |
| Iron (mg) | 1.26mg | 0.82mg |
| Zinc (mg) | 0.68mg | 0.44mg |
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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: 17/07/2012
