Serves: 4
Total Calories: 115
To make the dressing, simmer the fish sauce, brown sugar, and garlic in a small saucepan, stirring, until the sugar dissolves. Stir in the hot pepper sauce and lime juice, and let cool.
To make the salad, shred the mangoes, rubbing the broad sides against the coarse teeth of a grater until you reach the pit. Turn and shred the other sides in the same way. Toss with the cucumber, scallion, red onion, and cooled dressing in a bowl. Make a bed of the sprouts on a plate and mound the salad on top. Garnish with the chopped peanuts.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Thai Mango Salad recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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