Thai Mango Salad


1 semi-ripe mango, peeled and julienned

1 Red bell Pepper seeded and julienned

1  English cucumber, seeded and julienned

1/2 red onion peeled, sliced thinly lengthwise

1/2 cup basil chiffonade

1/4 cup white sugar

1/4 cup organic tamari soy sauce

1TBS white vinegar

2TBS lemongrass paste

1/2 TBS salt

juice of one lime or 3Tbs organic fresh lime juice


Combine all the ingredients in a bowl big enough to mix all ingredients together easily. Cover, and allow,flavours to marry for at least 1/2 hour in the fridge. This salad keeps for three days but I’ll bet you won’t have any left over at all!


by Chef Ilona Daniel

Friday night dinner for two

Friday night dinner for two







About seasidechef

I'm passionate about food. I'm keenly interested in new techniques and ingredients. I care about how food is produced and where I shop. I'm committed to co-operatives because of their grassroots impact on communities.
This entry was posted in Recipes and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s