This is another
simple yet awesome Thai salad with
canned tuna. The third recipe using canned from this cookbook.
You may think it is
difficult to prepare with a long list of ingredients but in fact most of them
are easily available in your home kitchen.
Initially, I didn’t intend to prepare this too when I saw the
ingredients.
Anyway, I am glad I went
ahead to buy a green mango and a pack of crispy fried peanuts to make this
salad. It is really nice to me and I
enjoyed it very much. The green mango is
crunchy and tasty infused with the dressing sauce that is savoury and sourish.
Recipe adapted fromHealthy and Easy Thai Cooking [my this month's selected cookbook for Cookbook Countdown Event #10]
Recipe adapted fromHealthy and Easy Thai Cooking [my this month's selected cookbook for Cookbook Countdown Event #10]
Ingredients
150 gm canned tuna in brine – drained off liquid
1 small green mango – skinned and finely shredded
5-6 shallots – thinly sliced
4 pips garlic – chopped
1 cm young ginger – finely shredded
½ red carrot – finely shredded
3-4 small chilli – finely chopped
Some chopped coriander and spring onions
Some crispy fried peanuts
Dressing Ingredients [combined]
2-3 tbsp fish sauce
3 tbsp lime juice
1 tsp each of sugar and honey
- Combined the dressing ingredients in a big bowl.
- Prepare the other ingredients as stated above. Add in to the dressing sauce.
- Toss well and dish up to serve. Garnish with crispy peanuts.
Kimmy, the tuna salad looks delicious. I think I still have one or two cans of tuna in the pantry. I should make this salad before my tuna expires hah..hah...
ReplyDeleteHi Phong Hong, do try this. I love the crunchy mango and it isn't a sweet salad. Very little sugar used for this much of ingredients.
ReplyDeleteThis salad looks delicious, Kimmy! I like the combination of ingredients used. Thai salad is very fond of using peanuts.
ReplyDelete