Ingredients with Measurements:
- 4 ripe santol fruits, peeled and sliced
- 1 small red onion, sliced thinly
- 1 small cucumber, sliced thinly
- 1 small carrot, julienned
- 1 small green bell pepper, sliced thinly
- 1 small red bell pepper, sliced thinly
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped roasted peanuts
Dressing:
- 1/4 cup lime juice
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 garlic clove, minced
- 1 small red chili, minced
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the santol, red onion, cucumber, carrot, green and red bell peppers, cilantro, mint, and peanuts.
2. In a separate bowl, whisk together the lime juice, fish sauce, brown sugar, garlic, and chili until the sugar has dissolved.
3. Pour the dressing over the salad and toss well to combine.
4. Chill the salad in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 18g
- Protein: 4g
- Fiber: 4g
Substitutions for ingredients:
- If santol is not available, you can use green mango or papaya instead.
- If you don't have fish sauce, you can use soy sauce instead.
- If you don't have brown sugar, you can use honey or white sugar instead.
- If you don't have roasted peanuts, you can use cashews or almonds instead.
Variations:
- You can add cooked shrimp or chicken to make it a more substantial meal.
- You can add sliced cherry tomatoes for a pop of color and flavor.
- You can add sliced avocado for a creamy texture.
Tips and tricks:
- Make sure to use ripe santol fruits for the best flavor.
- You can adjust the amount of chili according to your preference for spiciness.
- Make sure to toss the salad well to evenly distribute the dressing.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None, serve chilled.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped herbs and peanuts.
Garnishes:
- Chopped herbs and peanuts.
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Steamed rice or noodles.
Troubleshooting advice:
- If the salad is too sour, add a bit more brown sugar to balance the flavors.
- If the salad is too spicy, add a bit more lime juice to tone down the heat.
Food safety advice:
- Make sure to wash all fruits and vegetables before using.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Santol is a tropical fruit native to Southeast Asia and is commonly used in savory dishes in the region.
Flavor profiles:
- This salad is sweet, sour, salty, and spicy all at once.
Serving suggestions:
- Serve as a refreshing appetizer or side dish.
Related Categories
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Region: Thai