Green Mango Salad
Summer salads to try.
This is one of those recipes, that we have done for quite a few years and is a great BBQ salad. It’s adapted over time, and usually includes quite a few different vegetables depending on the season. Traditionally one of the main vegetables is bean sprouts, when I made it for the blog I forgot to buy them, I normally add them before serving as they tend to get a bit soggy if you leave them to soak with the dressing. It’s great made a few hours in advance, to let the flavours develop. Using a mandolin will make chopping the vegetables much easier, but make sure you use the guard. It’s really really sharp!
Salad Dressing:
4 tbsp. Soy Sauce
4 tbsp. Thai chili sauce
1 Lime freshly squeezed lime juice
Salad:
2 Large firm unripe Green Mangoes
1 Carrot
1 Courgette
2 Peppers (different colours)
120g Mangetout
Bunch of Spring Onions
Small bunch of Fresh Coriander

Garnish
Coconut shavings (fresh or dried)
Crushed Peanuts
Sprigs of Fresh Coriander
Optional Protein:
Deep fried Tofu Cubed
Fried Quorn Chicken Pieces
Cooked Chicken Pieces
Large Prawns cooked in Chilli Oil
Mix together all the salad dressing ingredients in a glass jar so you can mix them easier. You can also store any unused dressing in the fridge afterwards.
If using dried coconut, in a frying pan or wok. “Dry-fry” the coconut, over medium heat until it turns a light golden-brown. Transfer to a bowl to cool.
I like to leave the skin on the mango, but you can peel it using a sharp pairing knife. Using a mandolin or medium sized grater, grate the flesh of the mangoes into a mixing bowl. Working around the stone in the centre
Continue to chop the carrot and courgette using the mandolin to. The peppers are nicer sliced manually.
Add the mangetout, coriander, spring onions, tofu (if using). Mix well to combine.
Add the dressing and toss again.
Transfer to indivudul plates and sprinkle the nuts and coconut over the top. Adding a little of the fresh coriander on top.

Make Ahead Tip
To make this salad for a party, grate the vegetables and prepare the dressing and mix them just before the guests arrive or leave them separate and let the guest add their own dressing and garnish.
