Green Mango Salad
|1 tablespoonChile paste|
|1 tablespoonPeanut butter|
|1 tablespoonFish sauce|
|1 teaspoonBrown sugar|
|2 tablespoonsLime juice; fresh squeezed|
|1 largeGreen mango; coarse shredded|
|1 largeCarrot; shredded|
|1 mediumGreen tomato; in wedges|
|2 mediumShallots; sliced thin|
|4 sprigsFresh mint; chopped (save some leaves for garnish)|
|1 mediumCucumber; seeded & shredded|
|1 largeGreen onion; chopped fine|
|1/2 mediumRed bell pepper; if desired|
Green Mango Salad Preparation
Combine the chile paste, peanut butter, brown sugar, fish sauce, lime juice, and fish sauce. Allow it to meld while prepping the other items.
Toss the mango, carrot, tomato, shallots, mint, and cucumber with the dressing. Garnish with the green onion, peppers, and mint leaves. Serve chilled over a few lettuce leaves.
Each (app 3/4 cup) serving contains an estimated:
Cals: 88, FatCals: 15, TotFat: 2g
SatFat: 0g, PolyFat: 0g, MonoFat: 2g
Chol: 0mg, Na: 289mg, K: 345mg
TotCarbs: 18g, Fiber: 3g, Sugars: 12g
NetCarbs: 15g, Protein: 2g
I substituted avocado for the green tomato. It was also delicious. I also topped it with some toasted sesame seeds that I had on hand.
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Green Mango Salad Reviews
The ingredients list can be fairly flexible
6 years, 1 months, 6 days, 18 hours, 19 minutes ago
[I made edits to this recipe.]
6 years, 1 months, 6 days, 18 hours, 44 minutes ago