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Thai Mango Salad (adapted from Orchid Thai Restaurant, Aurora, ON)
| Balance Factor | 15 |
| Prep Time | 20 mins |
| Serving Size |
| Servings |
servings
|
Ingredients
- 2 large red bell peppers
- 1 medium red onion
- 1 large mango
- 1 medium carrot (4-6 inch)
- 3 tbsp brown sugar
- 1 1/2 tbsp fish sauce
- 1/4 cup cashews, chopped
Ingredients
|
Instructions
- Slice bell peppers into thin strips lengthwise. Add to a large glass bowl because this salad is absolutely beautiful.
- Slice onion into thin rings and separate before adding to the bowl.
- Peel outer skin of carrot and discard. Continue to peel the carrot into the bowl with the peppers and onions.
- Let the mango come to rest on the cutting board and peel only the half that is facing upward. Make thin slices diagonally across the peeled side of the mango. Turn the mango on its side and slice halfway to the centre then slice a second time to the pit. Repeat with the other side of the mango.
- In a microwave safe dish, add 2 tbsp of brown sugar to 1 tbsp of fish sauce. Mix together and place in microwave for 20-30 secs. Remove from microwave and stir until sugar dissolves into fish sauce.
- Add sugar mixture to the salad bowl and toss gently but thoroughly.
- When ready to serve, sprinkle with chopped cashews. Enjoy!
Nutrition Facts
Thai Mango Salad (adapted from Orchid Thai Restaurant, Aurora, ON)
Amount Per Serving
Calories 111
Calories from Fat 27
% Daily Value*
Total Fat 3g
5%
Saturated Fat 1g
5%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.01g
Sodium 319mg
13%
Potassium 139mg
4%
Total Carbohydrates 21g
7%
Dietary Fiber 3g
12%
Sugars 14g
Protein 2g
4%
Vitamin A
15%
Vitamin C
24%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2000 calorie diet.