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.
Calories150.8kcal
Proteins4.6grams
Fats4.1grams
Carbohydrates21.7grams
Carrot
1
pc
Bean sprouts
0.5
glass
Spring onion
1
pc
Chopped mint leaves
1
tbsp
Chopped basil leaves
1
tbsp
Fish sauce
1
tbsp
Lime juice
1
tbsp
Palm sugar
1
tbsp
Roasted peanuts
30
g
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.
- Green (unripe) mango: 1 piece
- Carrot: 1 piece
- Bean sprouts: 0.5 glass
- Fresh chili pepper: 1 piece
- Spring onion: 1 piece
- Chopped cilantro (coriander leaf): 1 tablespoon
- Chopped mint leaves: 1 tablespoon
- Chopped basil leaves: 1 tablespoon
2
In a small bowl, mix fish sauce, lime juice, and sugar.
- Fish sauce: 1 tablespoon
- Lime juice: 1 tablespoon
- Palm sugar: 1 tablespoon
3
Sprinkle the salad with dressing, mix well, and serve topped with crushed peanuts.
- Roasted peanuts: 30 g
