Mango, Chilli and Coconut Salad
Inspired by the flavours of Thai cuisine, this fresh and vibrant salad is delightful alone or served with seafood, chicken or pork.
How long will it take?
20 minutes
What’s the serving size?
Serves 4
What do I need?
- ¼ cup shredded coconut
- 2 mangoes
- 2 cups bean sprouts
- 1 red chilli, chopped
- ½ cup coriander leaves, chopped
- 3 spring onions, chopped
For the dressing
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- ¼ cup lime juice
- 2 tbsp brown sugar
- ½ tsp dried chilli flakes
To serve
- 1 handful of peanuts
- 1/3 cup basil leaves
How do I make it?
- Place coconut into a frying pan and toast, stirring constantly for 2 minutes or until it is light golden in colour. Remove from heat and set aside to cool.
- Remove skin from mangoes, cut into very thin strips and place in a large bowl. Add bean sprouts, chilli, coriander and spring onions. Add half the coconut and toss to combine ingredients together.
- Make the dressing by combining all ingredients in a bowl and whisking together.
- Pour dressing over salad and serve with peanuts, basil and remaining coconut sprinkled over the top.
