Thai green mango salad

                           Thai green mango salad, this was a post from Sangita of Bliss of Cooking that I came across about two weeks ago in a cooking group on Facebook. Her picture made me drool & I instantly commented "tempted to try". Well, that was an honest comment. Thai food always intrigued me but an excuse was always up my sleeve either regarding the ingredients or a doubt if that will suit my palate but, nothing of that sort this time & I'm delighted because Thai green mango salad or Som Tum Mamuang (God knows how it is pronounced) was worth the try and we all loved it at my home infact we fell short of it. You too go ahead and give it a try.

                          I made three minor changes to the original recipe. Firstly I used store brought red chilli flakes, secondly did not use mortar and pestle as she had suggested and finally I did not have Peanut oil or Sesame oil so instead I went ahead with Olive oil. You can find the original recipe here. True to what it read this salad has an interesting fusion of taste it is salty, spicy, tangy and sweet all at the same time and those peanuts are sure to elevate your mood.

                        If you are looking for more healthy salad recipes to try this summer then do check out Brown chana salad, Sweet n sour carrot salad, Lobia salad and Fresh green salad from My Mom's Kitchen! Now, to today's recipe :-

Ingredients:

1. Raw mango - 1 cup
2. Cucumber - 1/2 cup
3. Green bell pepper - 1/2 cup
4. Red bell pepper - 1/2 cup
5. Onion - 1/2 cup
6. Coriander leaves - few
7. Peanuts - 2 tbsp
8. Spring onions - few

For dressing:

1. Spring onions - few
2. Sugar - 1 tsp
3. Red chilli flakes - 1 tsp
4. Garlic cloves - 2 nos
5. Soya sauce - 1 tsp
6. Lemon juice - 1 tsp
7. Salt - to taste
8. Olive oil - 1 tbsp

Method:

• In a small mixing bowl take finely minced garlic, red chilli flakes, sugar and lemon juice.
• Add chopped spring onions, soya sauce and olive oil. Season it with salt. Cover and keep aside for 15 minutes.
• Meanwhile slice the veggies.
• Dry roast the peanuts. Remove the skin and crush them into halves.
• Take all the ingredients in a large bowl keeping aside a few peanuts and coriander leaves for garnishing.
• Slowly pour the dressing over the chopped veggies and give it a good mix.
• Garnish with peanuts and coriander leaves and serve.

                                       

                    So, the bottom line for today's post is that I have experienced bliss of cooking today in My Mom's Kitchen. ☺💓                  

                   And while it's still the season of raw mangoes or kairi as we call it do try the recipes using them, the summer special of our home Kairi ki chutney and a healthy refreshing drink and my favorite Abshola .

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Happy Cooking!!!