Green mango salad

Green mango salad combines tart, sweet and savory flavors into a distinctive, flavorful salad. The dish is great on its own, or you can toss it with cooked shrimp or cubes of tofu to make a hearty meal. You can even use it to top off simple grilled fish or chicken to give the plate a vibrant burst of color and flavor.

Ingredients:

Dressing:

3 tablespoons fish sauce, or ¼ cup soy sauce
¼ cup freshly squeezed lime juice
2 tablespoons brown sugar, or more to taste
1 to 2 teaspoons Thai chile sauce, or 1/3 to ½ teaspoon dried chile flakes

Salad:

¼ cup dry shredded unsweetened coconut
2 firm, unripe green mangoes
2 cups bean sprouts
½ cup coarsely chopped cilantro
3 to 4 thinly sliced spring onions
1 small red chile, thinly sliced, optional
¼ cup peanuts or cashews, whole or coarsely chopped
1/3 cup small fresh basil

Instructions:

Mix together all the salad dressing ingredients in a bowl or cup. Set aside.
Toast the coconut in a dry frying pan over medium heat for two to three minutes, stirring constantly. When the coconut turns fragrant and lightly brown, remove it from the heat and transfer it to a small bowl to cool.
Using a good peeler or paring knife, peel the skin from the mangoes.
Being careful to avoid the large, flat stone in the center of the mango, grate the mango flesh with a large grater. Alternately, you can cut the mango flesh away from the stone with a knife and then run the chunks through the grater of your food processor.
Add the bean sprouts, cilantro, spring onions, coconut and grated mango to a large mixing or salad bowl. Toss with the dressing and serve.