Sunday, 7 January 2018

Lunch Box Surprise: Thai Mango Salad

Thailand is very special for its exotic salads. From papaya to pomelo, there is a burst of flavour with every bite. Thai salads are very distinct due to the ingredients used and each ingredient is used to create a balance between flavours. So many vegetarians like to try these salads when they go out, but a lot of the time, Thai food itself contains fish sauce and shrimp paste. This salad is not only completely vegetarian, but vegan as well.

If you wish, you may substitute the chilli garlic sauce with fresh chilli & garlic, and then add palm sugar. This is the way of making the dressing using fresh ingredients instead of bottled sauces. You may also wish to use no garlic and therefore, substitute by increasing the amount of vegetarian oyster sauce and/or soy sauce used. There are many different ways of getting creative with a Thai salad. This one is a basic mango salad that I created, using ripe mango instead of unripe. I love a sweet mango in my salad... :-P

Here's the link:


1 cup carrots, peeled and grated
1/4-1/2 cup bean sprouts
1 small cucumber, grated (squeeze out excess moisture if you like)
1 small (1/4 cup) tomatoes,chopped
1/2 unripe mango (you can use ripe mango if you like-sweetness)
3 slices red cabbage or Napa cabbage

1-2 tbsp chilli garlic sauce
Less than 1 tbsp vegetarian oyster sauce (or soy sauce)
1 tbsp sweet Thai chilli sauce
Juice of 1/2 calamansi lime (or 1/2 tbsp lemon juice)
1 tbsp or so sesame oil

1/4 cup peanuts, roasted and ground coarsely
1-2 tbsp sesame seeds, roasted
1 tbsp coriander leaves, finely chopped
1 tbsp spring onions, finely chopped

1. In a bowl, mix chilli garlic sauce and oyster sauce. Add lemon juice, palm sugar and water. Blend together well till everything comes together. Add sesame oil if you wish.

2. Add all the salad ingredients, except cabbage. Toss well.

3. Arrange cabbage slices on a plate and scoop salad into the cabbage. Top generously with peanuts and sesame seeds, and garnish with coriander leaves and spring onions. Serve chilled.

No comments:

Post a Comment