International Cuisine, Thailand, Vegetarian


green mango salad



-Salad Dressing
3 tbls Golden Mountain Sauce
1/4 cup Lime juice
2 tbls Brown Sugar
2 tsp. Thai chili sauce

1/4 cup Shredded Coconut
2 firm unripe Mangoes
2 cups Bean sprouts
1/2 cup Coriander  chopped
4 Eshallots, sliced
1 cup Tofu fried cut 1 cm cubes
1 red Chilli sliced
120 gm Peanuts , roughly chopped
1/3 cup Basil



  1. Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy and salty, but more sweet than sour. Set aside.
  2. Place Coconut in a pan or wok. Dry-fry the Coconut, as if you were stir-frying it, 2 to 3 mins over medium heat and is fragrant. Transfer to a bowl to cool.
  3. Peel the skin from Mangoes. The flesh of the Mango should be firm and light yellow-orange.
  4. Using a grater , grate the flesh of the Mangoes into a mixing bowl.
  5. Add the Bean sprouts, Coriander, Eshallots, & Tofu ,the fresh-cut chilli plus half the toasted Coconut. Toss well to combine.
  6. Add the dressing and toss again. Do a taste-test add more Golden Mountain Sauce instead of salt if needed. If you prefer it sweeter, add a little more sugar .If you prefer more spice, add more Chilli sauce. If too salty or sweet, add more Lime juice.
  7. Place on a serving platter. Sprinkle the Nuts, Basil and remaining toasted Coconut over the top.