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Thai Salad with Green Mango, Carrots and Herbs

4 servings

30 minutes

The classic Thai dressing trio (fish sauce, lime juice and palm sugar) this time helps bring together green mango, bean sprouts, carrots and basil with mint. And the obligatory Asian touch - a little peanuts on top.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
150.8
kcal
4.6g
grams
4.1g
grams
21.7g
grams
Ingredients
4servings
Green mango
1 
pc
Carrot
1 
pc
Bean sprouts
0.5 
glass
Fresh chili peppers
1 
pc
Green onions
1 
pc
Chopped cilantro (coriander)
1 
tbsp
Crushed mint leaves
1 
tbsp
Crushed basil leaves
1 
tbsp
Fish sauce
1 
tbsp
Lime juice
1 
tbsp
Palm sugar
1 
tbsp
Roasted peanuts
30 
g
Cooking steps

  • 1

    Peel the mango and carrot and cut into thin strips. Transfer to a bowl. Add sprouts, finely chopped chili, finely chopped green onion, cilantro, mint, and basil.

    Required ingredients:
    1. Green mango: 1 piece
    2. Carrot: 1 piece
    3. Bean sprouts: 0.5 glass
    4. Fresh chili peppers: 1 piece
    5. Green onions: 1 piece
    6. Chopped cilantro (coriander): 1 tablespoon
    7. Crushed mint leaves: 1 tablespoon
    8. Crushed basil leaves: 1 tablespoon

  • 2

    In a small bowl, mix fish sauce, lime juice, and sugar.

    Required ingredients:
    1. Fish sauce: 1 tablespoon
    2. Lime juice: 1 tablespoon
    3. Palm sugar: 1 tablespoon

  • 3

    Sprinkle the salad with dressing, mix well, and serve topped with crushed peanuts.

    Required ingredients:
    1. Roasted peanuts: 30 g

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