Video:Easy Thai Green Mango Saladwith Rachel Edelman
Awaken your taste buds with this flavorful Thai green mango salad, a healthy dish that features fresh mangos, toasted coconut, and a tangy dressing.See Transcript
Transcript:Easy Thai Green Mango SaladHi, I'm Rachel Edelman for About.com Food. Today I'm going to show you hot to make a Thai green mango salad.
Green Mango Salad IngredientsFor this recipe, you will need:
- 3 green mangos
- 1/3 cup unsweetened baking coconut
- 1 cup bean sprouts
- 1/4 cup fresh coriander
- 3 spring onions
- pinch of white pepper
- 2 limes
- 2-3 green chilies
- 1/2 teaspoon of minced garlic
- 1/4 cup peanuts
- 3 tablespoons fish sauce or soy sauce
- 1 tablespoon sugar
Peel the Green MangosTry to buy mangos that smell fragrant and are in the process of ripening. Peel the mangos with a peeler. If this is difficult, cut off an end and cut away the skin from mangos with a paring knife. Go back and peel away any parts that you missed.
Slice the Green MangosUsing a medium-sized grater, grate mango flesh into a bowl. If you find that grater is producing watery and mushy mango, use a knife instead. Cut off slices from the mango. And make very thin strips and then cut them in half.
Toss the Green Mango Salad IngredientsNext cut off the tips of the spring onion and cut it into thin slices. Go through the coriander and remove any of the large stems. Take a handful and roughly chop through it with a large knife. Measure out 1/4 of a cup and add it to the mango. Also add the bean sprouts, onion and the white pepper. Toss the ingredients well.
Toast the CoconutNow toast the coconut in a dry wok or frying pan. Over medium high heat, cook the coconut until it turns golden and is fragrant. It takes about 2-3 minutes. Be sure to stir continuously.
Prepare the Green Mango Salad DressingOnce the coconut is done, prepare the dressing of the salad by cutting off the stems of the chilies and slicing them in half. With a peeler or a spoon, remove the seeds from the chilies. If you want the dressing to be spicy, keep some seeds in. Thinly slice the chilies into small pieces. Place them into a mixing bowl.
Add the garlic, fish sauce and squeeze the limes so it equals 1/4 cup of fresh lime juice. Add the sugar and then mix it all together.
Chop the PeanutsThen take a handful of peanuts and chop them using a food chopper or a blender. Measure out 1/4 cup and set aside.
Toss the Green Mango SaladAssemble the salad by pouring the dressing and toss. Place the salad on your serving dish. Finally, sprinkle with toasted coconut and top with ground peanuts. Serve immediately or keep it in the refrigerator for up to 24 hours.
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