 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
I wanted a simple salad to go with a Thai baked fish recipe I loved. I wanted it to be simple yet tasty. I found several out there...but pared it down to what I had on hand. We thought it was a keeper recipe! This is a simple recipe that you can custom fit to your taste or mood...or whatever you have on hand. Pepper: use red bell pepper for color but not heat OR use chili pepper for the heat Meat option: add 1/2 lb of cooked, peeled, deveined shrimp Veggie additions: thin strips of carrots, zucchini, green onions (sliced fine), etc. (can substitute the shallot for sweet onion) Ingredients:
2 cups peeled and shredded green mangoes |
1/4 cup thinly sliced shallot |
2 fresh red peppers |
2 tablespoons thai fish sauce |
1 tablespoon sugar |
1/4 cup basil leaves, chiffonade (optional) |
2 tablespoons toasted peanuts, crushed (optional) |
1 sprig chopped coriander leaves (cilantro) |
Directions:
1. Peeled Mango and shredded into thinly long slice.
2. In a large bowl, combine all ingredients then pile the salad onto a serving platter garnish with lettuce leaves.
|
|