Mango and Pepper Salad


Here’s a salad that takes the challenge out of having one’s daily government-mandated ten veggie servings. It’s also the perfect antidote for those days when the leafy-green boredom sets in.

  • Alphonso mango, 1, julienned
  • red and green or variety of peppers, 2, julienned or sliced thinly
  • English cucumber, 1, sliced thin and long
  • carrots, 2 medium ones, as above
  • corn, 1, boiled and sliced off the cob
  • lime juice, about 4-6 tbsp
  • fish sauce, 2 tbsp
  • zest of 1 lime
  • brown sugar or stevia, 1 rounded tsp
  • garlic cloves, 2-3 large ones, minced
  • sesame oil, 1/2 to 1 tsp
  • mint leaves, handful, chopped
  • coriander/cilantro leaves, handful, chopped
  • thai basil, several sprigs, chopped
  • handful peanuts, roughly chopped

  1. Place all the sliced and chopped veggies in an attractive bowl
  2. Using a whisk, combine the dressing ingredients, including herbs
  3. Pour the latter over the former and toss
  4. Serve in individual bowls with a sprinkle of peanuts over
  5. Turn into a meal with a hunk of seasoned, pan-browned salmon or tuna

(All text and photos or images are copyright protected. Please do not reprint any stories, recipes or photographs without the author’s permission.)

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April 4, 2009. Tags: , . Asian, Nutrition, Salads, Sauces and Dressings, Spring, Summer, Vegetables.

One Comment

  1. Liz replied:

    Wow, looks good!

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