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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (153g)|
|Recipe Makes: 6|
|Calories from Fat: 13 (18%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 247.5mg||9 %|
|Potassium 309mg||8 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 12.9g|
|Protein 2.1g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 73
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