Thai Mango Salad

MangoSalad

It’s only Tuesday but I’m already thinking about the weekend. This Friday is our usual “Friday night snack foods” night and in honour of this post, I think I’ll make it a more Thai/ Asian inspired night. So far I’m planning on making our Thai Mango Salad, Thai Seafood Cakes, Spring Rolls and a carb-free Asian rice dish that I just discovered last week…yup you read that right…carb-free! The great thing is that aside from the spring rolls you can pretty much prepare everything in advance.

Thai food presentation is considered to be the most exquisite in the world and for me there is just something about Thai food that I find simply irresistible. I don’t know if it’s the exoticness of the country, the cuisine or the allure of their pristine beaches. What I do know is that the word “Thai” can evoke a whole new meaning for a dish. For example, “Mango Salad” takes on a completely different aura when you put that tiny little four letter word in front of it. Plain, everyday Mango Salad suddenly becomes exotic “Thai Mango Salad”. Suddenly you’ve elevated yourself to a whole new level of culinary expertise and skill.

Now I’m no expert on authentic Thai cuisine but I do know that with just a few of these basic ingredients you can turn a regular recipe into a Thai flavoured one. Thai is all about the Lemon grass, basil, ginger, cilantro, green onion and red chili sauce to name a few. Blend together a combination of those ingredients, close your eyes and inhale. The aroma will instantly transport you to a land far, far away and I’m all for that…especially on a Friday night.

Ingredients

2 mangoes
1 sweet red pepper
1 red onion
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh mint
2 tbsp lime juice
4 tsp granulated sugar
1/4 tsp asian chili sauce or hot pepper sauce
1/3 cup chopped cashews

Preparation

Toast the chopped cashews until golden brown and set aside.
Thinly slice the mangoes, red pepper and red onion and mix together.
In a separate bowl mix together the cilantro, mint, lime juice, sugar and asian chili sauce.
Combine the cilantro mixture with the mangoes, red pepper and onion mixture.
Add the cashews
Toss to coat and refrigerate until ready to serve

Buon Appetito everyone!
Diane

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