This colourful salad complements fish, chicken and pork especially well. Peaches also work as a substitute for mangos. If using fresh peaches, peel, then cut into thin slices. If using canned, choose the variety packed in its own juice (unsweetened) then drain very well and pat dry.
1 tbsp (15 mL) soy sauce or fish sauce
1 tbsp (15 mL) granulated sugar
1 jalapeno pepper, seeded and minced (or ½ tsp [2 mL] chili flakes)
2 tbso (30 mL) peanut oil
salt, to taste
2 ripe, but firm, mangoes
2 sweet peppers, preferably 1 red and 1 yellow
1 carrot, coarsely grated
2 green onions
½ cup (125 mL) chopped fresh mint or coriander
8 cups (2 L) mixed lettuce, torn into bite-sized pieces
⅓ cup (75 mL) toasted peanuts, coarsely chopped
Finely grate peel from 1 lime and place in a measuring cup along with 1/4 cup (50 ml) lime juice. Whisk in soy sauce, sugar and jalapeno pepper until sugar is dissolved. Gradually whisk in peanut oil until blended. Add salt to taste. Set aside.
Peel mango, then cut away chunks of fruit from pit. Cut into thin strips and place in a bowl. Seed peppers and cut into thin strips and add to mango. Coarsely grate carrot and thinly slice onions and add to bowl along with mint. Toss gently until combined.
Place lettuce and mango mixture in a large bowl. Toss with dressing until mixed. Serve on a platter or in a large salad bowl. Sprinkle with nuts. Serves 8 to 10
To toast peanuts, place chopped nuts on a baking sheet in a single layer in a preheated 350 F (180 C) oven. Toast 7 to 10 minutes, stirring occasionally until fragrant.
Per serving: 106 calories, 5.4 g fat (2.5 g monounsaturated fat), 2.5 g protein, 14.1 g carbohydrates.
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