It is so hot these days that cooking up elaborate meals is getting more and more difficult by the day. We have been resorting to making meals out of salads and, if required, topping it up with some curd rice or buttermilk. It has been an utterly refreshing experience, and I have been enjoying coming up with a variety of salads. 🙂
The latest salad in our kitchen was a Thai-style one with green mango and moong sprouts. This is a beautiful salad, with the moong sprouts lending it a nice crunch and the raw mango and lemony dressing adding loads of flavour to it. What’s more, it is healthy too.
I used this recipe as the base, to make the salad, with a few minor modifications of my own.
Here is how I made the salad.
Ingredients (makes 2 servings):
1 medium-sized raw mango, peeled and cut into strips
1 cup moong sprouts
1/4 cup peanuts (Dry roast them till crunchy, then let cool, remove the skin and pulse just for a second in a mixer. You need to crush the peanuts coarsely, and not make a fine powder)
3 tablespoons of honey (or to taste)
2 tablespoons soya sauce
Salt, to taste (Be careful with the salt, as you are using soya sauce too)
Red chilli powder, to taste
Juice of 1/2 lemon
A small bunch of fresh coriander leaves, finely chopped
- Combine all the ingredients in a large mixing bowl. Mix well.
- Let stand for about 5 minutes. Serve immediately.
- If you are not planning to serve the salad immediately, you could keep the dressing ready (mix soya sauce, salt to taste, red chilli powder to taste, lemon juice and honey well), and the other ingredients handy. Mix up the salad just before you need to serve it.
Do you like the sound of this salad? I hope you’ll try it out too!
Last year, I enjoyed cooking up a variety of dishes using raw mangoes. I hope to do the same this year, too.
Click here to see all my posts about last year’s raw mango series.
This season’s experiments:
This salad is my third experiment with raw mangoes this season.