Thai Mango Salad with Roasted Peanuts

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Thai Mango Salad with Roasted Peanuts

 

2 limes

1 tbsp. soy sauce or fish sauce

1 tbsp. granulated sugar

1 small jalapeno pepper, seeded and minced or 1/2 tsp. hot red chili flakes or

less to taste

2 tbsps. peanut oil

salt

2 ripe but firm mangoes (or substitute canned, drained peaches)

2 sweet peppers, preferably 1 red and 1 yellow

1 medium carrot, coarsely grated

2 green onions, thinly sliced

1/2 cup chopped fresh mint or coriander

8 cups mixed lettuce, torn into bite-size pieces if necessary

1/3 cup coarsely chopped peanuts, toasted

 

Finely grate peel from 1 lime and place in a measuring cup along with 1/4 cup of

lime juice. Whisk in soy sauce, sugar and jalapeno pepper until sugar is

dissolved. Gradually whisk in peanut oil until blended. Add salt to taste. Set

dressing aside.

If using mangoes, peel them, then cut away chunks of fruit from pits. Cut into

thin strips and place in a bowl. If using peaches, pat them dry with paper

towels and cut them into thin strips.

Seed peppers, cut into strips and add to mangoes. Add carrot, onions and mint.

Toss gently until combined.

Place lettuce and mango mixture in a large bowl. Toss with dressing until mixed.

Serve on a platter or in a large salad bowl. Sprinkle with nuts. Serve as a side

dish for fish, chicken or pork.

Makes 8 servings.

Calories 110, Fat 5 g, Protein 3 g, Carbs 15 g, Fiber 3 g.

Points 2.