Ingredients with Measurements:
- 1 can of sea coconut, drained and sliced
- 2 ripe mangoes, peeled and sliced
- 1 small red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped roasted peanuts
Dressing:
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the sliced sea coconut, mangoes, red onion, and red bell pepper.
2. In a small bowl, whisk together the lime juice, honey, fish sauce, soy sauce, sesame oil, garlic, and red pepper flakes.
3. Pour the dressing over the salad and toss gently to combine.
4. Add the chopped cilantro and mint to the salad and toss again.
5. Sprinkle the chopped roasted peanuts over the top of the salad.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 6g
- Carbohydrates: 39g
- Protein: 3g
- Fiber: 5g
- Sugar: 31g
Substitutions for ingredients:
- If sea coconut is not available, you can use canned lychees or fresh coconut meat.
- If you don't have fresh cilantro or mint, you can use dried herbs instead.
- If you're allergic to peanuts, you can use cashews or almonds instead.
Variations:
- Add some sliced cucumber or jicama for extra crunch.
- Use grilled shrimp or chicken to make it a main dish.
- Add some sliced avocado for extra creaminess.
Tips and tricks:
- Make sure to drain the sea coconut well before using it in the salad.
- If the mangoes are not ripe enough, you can place them in a paper bag with an apple or banana to speed up the ripening process.
- If you like your salad spicy, add more red pepper flakes or some sliced jalapeno peppers.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with some extra chopped cilantro or mint.
Garnishes:
- Chopped cilantro or mint
- Sliced jalapeno peppers
- Lime wedges
Pairings:
- This salad pairs well with grilled fish or chicken.
Suggested side dishes:
- Steamed rice or quinoa
- Grilled vegetables
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
- If the salad is too dry, add more dressing or a splash of lime juice.
Food safety advice:
- Make sure to wash all produce thoroughly before using it in the salad.
Food history:
- Sea coconut is a tropical fruit that is native to Southeast Asia. It is also known as "nata de coco" and is often used in desserts and drinks.
Flavor profiles:
- This salad is sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve this salad as a refreshing appetizer or as a side dish with your favorite Asian-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai
Taste: Tangy, Sweet, Sour, Refreshing