This salad goes really well with the Baked Thai Fish (I have a separate post for the Baked Thai Fish, give it a try). It compliments the fish with its refreshing tanginess and lightness. Note: I have made this three times to date and the first two times I made it for a patio lunch and the second time for a bbq and it was a top seller....however, the third time I made it for dinner one time and it was barely touched. Hence, I'm going to suggest that you make this for a sunny day to eat outdoors.
- Salad Ingredients
- bean sprouts - 2 cups
- mango - 1 large unripe - grated
- shredded coconut - 1/4 cup
- onion - 1/2 slivered
- fresh coriander - 1/2 cup
- green chillies - 2 finely chopped
- lime juice - 4 tablespoons
- brown sugar - 1 tablespoon
- chilli sauce - 1 teaspoon
- soy sauce - 4 tablespoons
Toss all the salad ingredients together (except for the shredded coconut)
Take a little pan and toast the coconut until golden brown and use it to garnish at the end on top of the tossed salad.
In a little bowl mix all the ingredients for the dressing together, pour into salad and toss. Ensure the salad soaks up the dressing for about 15 minuts before serving - it gives it more of the required pickled taste.
Sprinkle the toasted coconut shreds and serve.
Credit for this recipe: http://thaifood.about.com/od/thaisnacks/r/greenmangosalad.htm