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Thursday, May 15, 2014

Mango Salad with Thai Chilli Sauce

Mangoes are in season now and relatively cheap.  Bought quite a number and make use of it for this easy mango salad to serve with my Baked Spare Ribs with Nam Yee.  Crunchy mango, onions and carrot in sourish sweet and a little spicy salad sauce.  Very appetising.
Recipe Source - At Home with Amy Beh 3 [with some modifications]
Ingredients
[serves 3-4]
1 green unripe mango - peeled and shredded
1 onion - thinly sliced
1 small carrot - shredded [optional]
3-5 bird's eye chillies - chopped
some toasted white sesame seeds
Salad Dressing - mix together
1 tbsp each of plum sauce, Thai Chilli Sauce, lime juice and fish sauce
1 tsp sugar to taste

  1. Soak shredded ingredients in cold boiled water for several minutes, drain in a colander.   Mix shredded ingredients in a big bowl.
  2. Drizzle in the dressing, toss well to mix.  Sprinkle some sesame seeds.
  3. Serve with baked spare ribs or fried fish fillets.
I'm  linking this post to Cook Your Books Event #12  hosted by
 Joyce of Kitchen Flavours  
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

4 comments:

Phong Hong said...

Kimmy, this is a very appetizing salad and goes very well with meat. Your pairing of the ribs and thia salad is perfect!

Kimmy said...

Hi Phong Hong, I love having salads with roast meats. This reminds me of the Japanese Sesame Salad Dressing, hehehe! Next time-lah.

kitchen flavours said...

Hi Kimmy,
I think I could eat a plateful of your mango salad by itself! Must be really addictive!
Thanks for sharing!

Kimmy said...

Hi Joyce, I like have meat dishes with salads. It's refreshing and light.

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