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Crunchy, Sweet & Sour, Mango & Apple Thai Salad

Thai food is famous for their flavoursomely balanced dishes and, Oh my does this crunchy, sweet and sour mango and green apple Thai salad tick all the boxes.
Course Salad, Side Dish
Cuisine Thai
Keyword Salads, Sides, Vegan
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 6
Calories 140 kcal

Ingredients

Sweet & Sour Thai Dressing

  • 1-2 lime juice medium size lime
  • 1 tsp light soy sauce
  • 1 tbsp water
  • 1/2 tsp sea salt
  • 2 tbsp palm sugar
  • 1/2 tsp lemongrass finely grated
  • 1 zest of a lime
  • 1/2 small red chilli finely sliced

Mango and Green Apple Salad

  • 1 ripe mango peeled & diced into chunks
  • 2 granny smith apples medium size, julienne
  • 80 grams mint leaves
  • 20 grams Vietnamese mint leaves
  • 20 grams coriander leaves
  • 5 kaffir lime leaves thinely sliced and *midrib* removed
  • 1-2 red chilli long thinely sliced
  • 50 grams roasted peanuts crushed

Instructions

Sweet & Sour Thai Dressing

  1. Combine all dressing ingredients in a jar and give it a good shake. Making sure palm sugar is dissolved.

    Can place sauce in microwave for 30 sec to dissolve the palm sugar.

Salad Assemble

  1. In a large bowl, gently combine all the ingredients except for the peanuts and mangoes together.

    I find using your hands works better to not crush the delicate mint leaves.

  2. Then mix in the mango and a little dressing to coat.

  3. Then place mixed salad on a large plate and finish it off with a sprinkle of the peanuts and more dressing to taste.

  4. This recipe makes 1/4 cup, roughly 60 mil of dressing.

Recipe Notes

For the salad, I used the long red chillies as they give a delicate heat and flavour to the salad unlike the smaller red chilli which can be  very over powering and un-enjoyable.

 

But feel free to add more or less chilli to suit your heat tolerance.

 

Vietnamese mint, is a really pungent spicy mint and pointy in leaf shape. You can be easily find them in the Asian grocer. 

 

Salad will still taste flavoursome without it, if you can't find some.

 

*Midrib* - is the vein part of the kaffir lime leaves. This can be quite bitter and hard, so it's best to remove it when using it.

 

The first part of the salad can be made ahead and left in the fridge till ready to use.

 

Mango, julienne apples and dressing is best left till you are ready to serve.

 

I say 1 - 2 lime as juice qty can vary from lime to lime, so add more if you find it's missing that sourness.

 

Dressing makes roughly 1/4 cups or 60 mil and can be kept up to 1-2 weeks.

 

Dressing is very pungent so be sure to taste test before pouring more onto your salad.

 

Serving qty is based salad as a side, however 2 – 3 people can easily gobble this up as a main

 

You can buy roasted peanuts, but I found they don't have enough of the dark roasted chard flavour to it. So I always give them a second toast in a hot pan, to really bring out the natural oils and charred flavour.

 

*Nutrition information is approximate and is meant as a guide only*

 

Nutrition Facts
Crunchy, Sweet & Sour, Mango & Apple Thai Salad
Amount Per Serving
Calories 140 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 308mg13%
Potassium 467mg13%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 13g14%
Protein 4g8%
Vitamin A 1340IU27%
Vitamin C 57.9mg70%
Calcium 101mg10%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.