CELEBRATION: Eid al-Adha lunch on Friday Picture: Matthew Kimura
CELEBRATION: Eid al-Adha lunch on Friday Picture: Matthew Kimura

#EidRecipe: Green mango salad

By IOL/Supplied Time of article published Aug 30, 2017

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Ingredients

1/3 cup (75 mL) chopped cashews or peanuts

2 unripe mangoes, 2 lb/1 kg total

1/3 cup (75 mL) chopped fresh coriander

1/3 cup (75 mL) chopped mint

2 tbsp (25 mL) lime juice

4 tsp (18 mL) granulated sugar

4 tsp (18 mL) fish sauce

1 tbsp (15 mL) vegetable oil

1/4 tsp (1 mL) Asian chili sauce or hot pepper sauce

1 sweet red pepper, thinly sliced

1 cup (250 mL) thinly sliced red onions

Preparation

In skillet or toaster oven, toast cashews over medium heat until fragrant and golden, about 8 minutes; set aside.

Cut pointy ends off mangoes. Set each mango on cut end. Using serrated knife, cut off peel. Cut flesh on either side of flat pit into thin slices; stack and cut into thin strips.

In bowl, whisk together coriander, mint, lime juice, sugar, fish sauce, oil and chili sauce. Add mangoes, red pepper and onion; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.) Sprinkle with cashews.

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