Jul 012010
 

This summer salad pairs well with barbecued meats and seafood.

Ingredients

2 green mangoes (buy these from an Asian grocery store or choose green skinned mangoes that are under ripe to get a beautiful sweet/sour flavour)
1 Lebanese cucumber
2 red chillies
½ red onion, finely sliced
½ cup beanshoots
½ cup coriander leaves
½ cup mint leaves
½ cup toasted crushed peanuts
¼ cup Under The Pickle Tree Coconut Vinegar Dressing

Method

Peel and cut the mango into long fine strips (if the mango is green, you can use a Japanese mandolin to do this). Cut the cucumber in half, remove the soft centre and cut into long strips. Arrange these two ingredients on a salad plate. Add the beanshoots, red onion and chopped herbs and mix well. To the top, add the finely sliced red chilli and toasted peanuts.

Dress at the table with Under the Pickle Tree Coconut Vinegar Dressing.

Eat immediately.

Author

Kelly Meredith
Panton Hill

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