Thai Mango Salad

Ingredients

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

Method

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

 

 

 

 

 

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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.
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