I have left over coconut milk, so this recipe works well with Thai Potatoes*
มะม่วงไทยสลัด
/sà-làt tai má-mȗang/
SALAD:
2 firm unripe mangoes (0r papayas)
1/4 cup (60 ml) coconut milk
1/2 cup (125 ml) chopped fresh coriander
3-4 sliced springs of green onions
handful of organic peanuts or cashews (whole or chopped)
1/3 cup (80 ml) fresh basil
1 cup (240 ml) fried tofu (There are many packaged flavored tofu to experiment with.)
DRESSING:
3 Tbs. (45 ml) fish sauce or 4 Tbs. (60 ml) soy sauce
3-4 Tbs. (45-60 ml) lime juice
2 Tbs. (25 ml) brown sugar or honey
1-2 tsp. (5-10 ml) Thai chili sauce (optional)
1/4 cup (60 ml) of an edible flower (see Nutritional Information)
1. Mix the dressing in a bowl and set aside to marinate.
2. Peel the skin from the mangoes.
3. Grate the flesh of the mangoes into a bowl.
4. Add the coriander, onion springs, tofu, coconut milk, and edible flowers. Toss.
5. Add the dressing and toss again.
6. Optional:
- more fish/soy sauce to taste
- sweeter = more sugar or honey
- spicier = some chili sauce
- too salty or sweet = more lime juice
*Thai Potatoes: http://veggiefernandezs.blogspot.com/2014/07/thai-potatoes.html
-modified from Darlen Schmidt
