Thai Mango and Cucumber Salad

[Chris Amirault]

Thai Mango and Cucumber Salad

I threw this together using some of the basic principles of Thai cooking: it's hot, sweet, salty, sour, and multitextural. Like all such dishes, the balance may take some tweaking. In particular, the ripeness of the mango is crucial, so if you can't find a good, ripe mango, you'll want to increase the sweetness with some sugar and cut back a bit on the lime juice. In addition, you want to balance the amount of cucumber and mango here.

• 1 ripe mango, diced
  
• 2 kirby or pickling cucumbers, diced
  
• 1 shallot, minced
  
• 2 T dessicated coconut (toast if you'd like)
  
• 2 T Thai basil chiffonade
  
• 2 T mint chiffonade
  
• 1 T roasted Thai chile powder (or to taste)
  
• 2 T fish sauce
  
• 2 T lime juice
  

Combine ingredients and chill for 30 minutes to allow flavors to marry. Serve as a side with grilled fish, chicken, or pork.

Keywords: Salad, Easy, Fruit, Hot and Spicy, Thai

( RG1773 )