Mango Salad

By MJH

Ingredients

• SALAD DRESSING:
• 2 firm unripe mangoes (mangoes may be green or red-orange in color)
• 1/4 cup dry shredded unsweetend coconut (the kind you use for baking)
• 2 cups bean sprouts
• 1/2 cup chopped fresh coriander
• 3-4 spring onions, sliced
• Handful of peanuts or cashews, left whole or roughly chopped
• 1/3 cup fresh basil
• Optional: 1 cup cooked chicken or shrimp, or fried tofu if vegetarian/vegan (cut into small cubes)
• Optional: 1 fresh-cut red chili
• 3 Tbsp. fish sauce, OR 4 Tbsp.soy sauce if vegetarian/vegan
• 1/4 cup freshly-squeezed lime juice
• 2 Tbsp. brown sugar, or more to taste
• 1-2 tsp. Thai chili sauce, OR substitute 1/3 to 1/2 tsp. dried crushed chili (chili flakes)

Preparation

Step 1

Place coconut in a frying pan or wok (no oil required).

"Dry-fry" the coconut as if you were stir-frying it 2-3 minutes over medium heat, or until it turns a light golden-brown and is fragrant.

Transfer to a bowl to cool.

Mix together all the salad dressing ingredients in a bowl or cup.

The dressing should be a mingling of sweet, sour, spicy and salty, but more sweet than sour. Set aside.

Using a sharp pairing knife, peel skin from mangoes.

The flesh of the mango should be firm and light yellow-orange.

Using a medium to large-size grater (the kind you would use for cabbage salad), grate the flesh of the mangoes into a mixing bowl.

Keep in mind there is a large flat stone at the mango's center.

Add the bean sprouts, coriander, spring onions, cooked chicken, shrimp or tofu (if using), the fresh-cut chili, plus half the toasted coconut.

Toss well to combine.

Add the dressing and toss again.

Do a taste-test.

Add more fish sauce or soy sauce instead of salt.

If you prefer it sweeter, add a little more sugar (honey works too).

If you prefer more spice, add more chili sauce.

If too salty or sweet, add more lime juice.

Place on a serving platter.

Sprinkle the nuts over top plus the basil and remaining toasted coconut.

Enjoy!