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Recipes // Salads // Green Mango Salad

Green Mango Salad

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By Leah Cohen

House Dressing

Ingredients:

  • 8ea Fresh red thai chili
  • 3ea garlic cloves  
  • 3/4C Fresh lime juice
  • 7/8 C Fish sauce
  • 1/2C + 2 tbs palm sugar (white is fine if you can’t get palm
  • 1.3 C Water

Directions:

  1. In a blender, combine all ingredients (except coconut milk) and blend until the chili and garlic are pureed. Then whisk in coconut milk

For the salad

Ingredients:

  • 2 ea shredded green unripe mango
  • ¼ C roasted cashews (unsalted)
  • 1ea shallot sliced thin
  • 2ea lemongrass stalks sliced thin
  • 1/4C mint leaves loosely packed
  • ¼ C coriander leaves loosely packed
  • 2tbs dried shrimp (fried)
  • 2 tbs julienne kaffir lime leaves

For the Chicken

Ingredients:

  • 4ea 5oz portions cleaned boneless chicken thigh or breast
  • salt t.t.

Marinade for chicken

Ingredients:

  • 4 ea cilantro stems
  • 3ea cloves garlic
  • ½ tsp salt
  • 1 ea can coconut milk
  • 1/8C fish sauce
  • 3 tbs granulated sugar
  • pinch white ground pepper

Directions:

  1. Combine all ingredients in a blender and blend until smooth. Pour over chicken and marinate for 24 hours.

Putting it all together

Directions:

  1. Season chicken with salt and grill until cooked. In the meantime make the salad :
  2. Combine all ingredients for the salad in a bowl and dress with dressing. Once chicken in cooked slice and serve on top of salad.

Note: The recipe for the dressing will be more than what you need for the salad. You can save the rest of the dressing in refrigerator for up to 1 week.

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