Thai Style Beansprouts & Raw Mango Salad Recipe

Name: Thai Style Beansprouts & Raw Mango Salad Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Cuisine: Thai
Ingredients: 1 piece Mango (1 Mango (Raw) peeled); ¼ cup Peanut (1/4 cup Roasted Peanuts (Moongphali)); 1 cup Green Moong Sprouts (1 cup Green Moong Sprouts); 1 tsp Brown Sugar (1 teaspoon Brown Sugar (Demerara Sugar)); 1 pinch Red Chili Powder (1 pinch Red Chilli powder); 0 pieces Table Salt (Salt to taste); 2 tbsp Soy Sauce (2 tablespoons Soy sauce); 1 tbsp Chili Oil (1 tablespoon Chilli oil or sesame oil); 1 pinch Lemon Juice (Lemon juice from half a lemon); 1 piece Cilantro (1 Coriander (Dhania) Leaves roughly chopped)

Thai Style Beansprouts & Raw Mango Salad Recipe - Thai Recipes,Malaysian & East Asian Recipes (Thai)

40 minThai

Servings3

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Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Steps

1To prepare the Thai Style Bean Sprouts and Raw Mango Salad, start with peeling the raw mango. Cut it into thin matchsticks or juliennes. You can also use the food processor's grater blade to shred it into thin strips.
2Once grated, place the grated mango and bean sprouts in a salad mixing bowl. Sprinkle the sugar, salt and red chili powder over the mango and mix well. Set aside while you prepare the other ingredients for the raw mango salad.
3Coarsely crush the roasted peanuts using a mortar and pestle and keep aside in a bowl until required.
4To prepare the dressing, in a bowl, whisk the chili oil and lemon juice with a fork for a few seconds, or until all combined well. Add the soy sauce and whisk to combine.
5Now add the roasted peanuts and the salad dressing over the raw mangoes and bean sprouts. Toss to combine well.
6Stir in the chopped coriander leaves over the salad. Taste and adjust the seasoning accordingly.
7Serve Thai Style Beansprouts & Raw Mango Salad along with Vegetarian Thai Red Curry and Steamed Rice for a light weekday lunch.