This salad is tangy, sweet, and spicy all at once. It can be a lite lunch or a delicious side salad with a Thai meal
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.