Thai Inspired Meal
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Category
Lunch or Dinner
Servings
6
This combination is fresh and satisfying on a warm summer evening dining al fresco. The Thai Mango Salad is close to my heart, many years ago I made it for our wedding; a beautiful morning ceremony followed by a lovely luncheon meal with family and friends.
Ingredients
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1/2 cup peanuts, toasted and chopped
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2 mangoes (Ataulfo are my 1st choice), peeled and cut into slivers
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1 red pepper, cut into thin strips
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2 carrots, grated
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1/4 cup sliced green onions
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2 tbsp chopped fresh mint or cilantro
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3 tbsp olive oil
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1 tsp lime zest
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2 tbsp lime juice
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1 tbsp tamari (or fish sauce)
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2 tsp sugar
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1/4 tsp hot sauce (I used sriracha)
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1/4 tsp each salt and pepper
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1/2 pkg wide rice noodles (I used Pad Thai Noodles)
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2 green onions, sliced
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1 large carrot grated
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1/2 red pepper, cut into strips
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2 mini cucumbers, cut into strips
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2 tbsp chopped fresh cilantro
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1 garlic clove, minced
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2 tbsp tamari
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1 1/2 tbsp rice vinegar
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1/2 tbsp sugar
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1/2 tsp sesame oil
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a pinch of chili flakes if desired, or a few slices of red chili peppers finely chopped
THAI MANGO SALAD
THAI MANGO DRESSING
COLD RICE NOODLE SALAD
COLD RICE NOODLE SALAD DRESSING
Directions
THAI MANGO SALAD
Combine all of the salad ingredients (except peanuts) in a large bowl.
Whisk together the dressing ingredients, pour over the salad. Refrigerate until ready to serve. Sprinkle with peanuts when plated.
COLD RICE NOODLE SALAD
Soak the noodles in hot water for 1/2 hour, drain. Add to pot of boiling water and cook until tender. Rinse under cold water.
Place the vegetables in a large bowl.
Mix the dressing ingredients until the sugar dissolves.
Add the noodles and dressing to the vegetables and mix well. Sprinkle the cilantro over top before serving.
Recipe Note
Serve with grilled shrimp, chicken or tofu.