A great addition to any meal! A light, refreshing and deliciously easy recipe to really WOW your guest by giving them something a little different than your average side salad.
Adapted From: Khmer Cooking School- Cambodia
Green Mango | 2 firm unripe mangoes (green or red-orange in color)
Unsweetened dried coconut (baking) | ¼ cup chopped into tiny pieces
Bean Sprouts | 1 bag or 2 Cups fresh
Carrots | 1 LG. Cut into long thin strips
Shallots | 3 small thinly sliced
Peanuts | handful of chopped peanuts and about ¼ cup whole peanuts
(Planters Chili-lime Flavored or plain roasted)
Spring Onion | 3-4 spring onions sliced
Tomato | 1 pitted and julienne-cut into thin strips
Basil | 1/3 C fresh, to top
Lime Juice | ¼ cup or 1 fresh (squeezed on mangos after they are chopped to keep them from turning colors or ripening too quickly)
Agave Nectar | 3 TB. Mixed with 2TB of Water
Crushed Red Pepper Flakes | ½ tsp (optional)
1. Mix together all the salad dressing ingredients in a bowl or cup. Set aside.
2. Using a sharp paring knife, peel skin from mangoes. Either cut the Mango into long strips or use a medium to large-size grater grate the flesh of the mangoes into a mixing bowl.
3. Coat with lime juice and toss
4. Grate the carrot or use a peeler to create long slivers and add to mixing bowl.
5. Add the bean sprouts, spring onions, peanuts (whole), tomato slices, plus half the toasted coconut. Toss well to combine.
6. If you prefer it sweeter, add a little more nectar. If you prefer more spice, add more chili sauce or dried pepper flakes. If too sweet add more lime juice.
7. Before serving add about ¾ of the nectar water and optional red pepper flakes.
8. Place on serving platter. Sprinkle the chopped nut, remaining toasted coconut, and top with fresh Basil leaves. 9. Serve with the rest of the dressing on the side
*I highly recommend investing in a mongo peeler….its most definitely best thing since sliced bread!!!