Thai Green Mango Salad /title> </head> <body> Thai Green Mango Salad <center><img src="http://assignations.org/recipes/noodles2.jpg"></center> <lj-cut text="recipes behind the cut"> Thai Green Mango Salad <center><img src="http://assignations.org/recipes/mango_only.jpg"></center> This one takes a little effort and a sharp knife but it's very worth it. Ingredients: - 2 firm green mangoes, julienned (you can use ripe mango and it will be sweeter but it's a pain to julienne. The ones here were just that much too soft for me to get really narrow strips.) - 6-10 basil leaves, julienned - 3 spring onions, green and white part, yes, juliened - 1 carrot, julienned (you can buy carrot shreds in the grocery store. It's roughly a loose handful - handful of peanuts or cashews, roughly chopped - 2 T fish sauce (you can use soy, but it loses that Thai flavor) - 2 T fresh lime juice - 1 T brown sugar (not packed) - 1 red chillie, de-seeded and minced (you can use more but I'm not so much with the hot bite) - 1 knuckle of ginger, peeled and minced - 1 tsp minced garlic Peel the mangoes. The best way to julienne them is to cut off the end where the stem is, then on one side make a series of narrow cross cuts. Stand the mango on the cut off end and slice down toward the cutting board in another series of cross cuts (like cutting very thin slices of cheese -- on a good sized mango I can get four cuts before I hit the seed) as closely as you can until you feel the blade scrap the hard seed husk in the middle. Flip the mango over and repeat. You should end up with some vaguely 1/4 inches strips. Ya'll know to roll the basil leaves up tight to julienne them, right? *g* put the mango, onion and carrots in a bowl. In a smaller bowl, mix everything else together EXCEPT the basil and nuts. Mix the dressing until the sugar is completely dissolved and pour over the mango mix. Toss. Add the nuts and basil and toss again. Serve. This makes a perfectly good side dish but it's also really good as a bed for grilled chicken, fish, or shrimp. </body> </html>

Thai Green Mango Salad
This one takes a little effort and a sharp knife but it's very worth it.
Ingredients:

2 firm green mangoes, julienned (you can use ripe mango and it will be sweeter but it's a pain to julienne. The ones here were just that much too soft for me to get really narrow strips.)

6-10 basil leaves, julienned

3 spring onions, green and white part, yes, juliened

1 carrot, julienned (you can buy carrot shreds in the grocery store. It's roughly a loose handful

handful of peanuts or cashews, roughly chopped

2 T fish sauce (you can use soy, but it loses that Thai flavor)

2 T fresh lime juice

1 T brown sugar (not packed)

1 red chillie, de-seeded and minced (you can use more but I'm not so much with the hot bite)

1 knuckle of ginger, peeled and minced

1 tsp minced garlic

Peel the mangoes. The best way to julienne them is to cut off the end where the stem is, then on one side make a series of narrow cross cuts. Stand the mango on the cut off end and slice down toward the cutting board in another series of cross cuts (like cutting very thin slices of cheese -- on a good sized mango I can get four cuts before I hit the seed) as closely as you can until you feel the blade scrap the hard seed husk in the middle. Flip the mango over and repeat. You should end up with some vaguely 1/4 inches strips.
Ya'll know to roll the basil leaves up tight to julienne them, right? *g*
put the mango, onion and carrots in a bowl.
In a smaller bowl, mix everything else together EXCEPT the basil and nuts. Mix the dressing until the sugar is completely dissolved and pour over the mango mix. Toss. Add the nuts and basil and toss again. Serve.
This makes a perfectly good side dish but it's also really good as a bed for grilled chicken, fish, or shrimp.