Wednesday, May 6, 2009

Thai Mango Salad (UPDATE)




This is my attempt at recreating an incredible salad I had recently at Jhanjay Vegetarian Thai Restaurant in Wallingford.  It is a great vegan alternative to a traditional Larb Gai which includes chicken.  There is no cooking involved so this is a super quick dinner to prepare.

Here's (approximately) what I threw in tonight:

Dressing:
2 limes
1 tbsp soy sauce
1/4 tsp peanut oil
2 tbsp water
1 tbsp sugar
pinch of salt
1/2 teaspoon red chili flakes

Salad:
1 large mango
1 apple (I used fuji)
1 medium carrot
1/4-1/8 yellow onion (I like a lot (1/4) but while I was eating it I was thinking it might be a bit much for someone else)
2 cups romaine
1/4 cup fresh mint (optional)
1/3 cup roasted peanuts




Post Update:  I brought this dish to a dinner party last weekend with a few changes to the recipe.  It was even better than last time with a few last minute changes...

  • Brown sugar instead of white
  • Coriander and garlic whisked into dressing
  • Fresh Basil
  • Fresh cilantro
  • Toasted shredded coconut.  I just cooked it for a very short amount of time in a dry skillet (careful, it burns easily).
  • Rather than chopping the Romaine I left the leaves whole and people made lettuce wraps at the party.

Everyone really enjoyed this salad.  It was delicious the way I originally made it but these additions made the recipe a little more exciting for the party.


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