do you love thai mango salad but live in a place where mangos don’t grow naturally? ‘cause I do! and green apples are a great substitute. they give a similar crunch and tanginess that green mangos have, plus, they don’t need to travel 11,000 km to get to your plate. pair this with our chicken and squash penang curry and maybe even this coconut chia pudding, and you’ve got a thai feast ready in no time.
Serves 2 large portions, 4 appetizer portions
1 green apple, julienned
1 bell pepper, julienned
½ cup cherry tomatoes, halved
1 shallot, thinly sliced
1 bird’s eye chile, minced
1 tbsp. lime juice
1 tbsp. fish sauce
2 tsps. brown sugar
handful of cilantro leaves, chopped
handful of mint leaves, chopped
¼ cup peanuts or cashews, toasted
fried garlic, to garnish
Cut and prep ingredients from apples to shallots. Reserve in a salad bowl.
In a small mixing bowl, whisk together ingredients from bird’s eye chile to brown sugar. Combine with prepped apples and veg and toss together.
Garnish with herbs, toasted nuts and fried garlic.