Green Mango Salad
The sing-song voices of ladies walking and the chitter-chatter of birds wake me up on quiet mornings. Summer's here; it's flip-flop-sunhat season, and we need refitting for the beach. Salad days are back, and the fresh summer fruits and vegetables are perfectly timed to appear on our shelves.
GREEN MANGO SALAD
2 green mangoes, finely sliced (green papaya may also be used)
1 onion, finely chopped
125ml fresh Basil, finely chopped
125ml fresh Mint, finely chopped
125ml fresh Coriander, finely chopped
1 long red chilli, finely sliced (seeds removed for less heat)
SALAD DRESSING:
15ml Canola oil
15ml lime juice (substitute with lemon juice)
15ml sugar
15ml white wine vinegar
5ml fish sauce
2 cloves of garlic, chopped
GARNISH:
30ml shallots, finely sliced, deep fried (This is a lovely sprinkle on salads, garlic can also be deep fried and used, even anchovies deep fried are delicious with this salad)
15ml crushed peanuts, roasted (5ml sesame seeds can be used)
METHOD:
In a bowl, mix all the salad ingredients.
Combine all dressing ingredients thoroughly and toss the salad just before serving to ensure freshness and flavour
Heap the salad ingredients on a platter, garnish with shallots and roasted peanuts or sesame seeds. Visualizing a beautiful presentation can make food enthusiasts feel accomplished and excited to serve.
Add a sprig of mint as a finishing touch!
Bon appétit!
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