Thai Mango Salad

Ease of Preparation: Easy.

Yield:   4 servings.

Ingredients:

1/3 cup (80ml) cashews

1/3 cup (80ml) peanuts

2 tablespoons (30ml) fish sauce

2 tablespoons (30ml) soy sauce

Juice of 1 lime

1 tablespoon (15ml) palm sugar

1 red Thai chili pepper, seeded and chopped

1/3 cup (80ml) olive oil

3 semi-firm green mangos, peeled and julienned

2 red bell peppers, seeded and julienned

¼ cup (60ml) fresh cilantro, chopped

Salt and pepper

Method:

In a small skillet over medium-high heat, toast peanuts and cashews for 5-6 minutes, stirring often.

Remove nuts from the pan and reserve for later use.

In a small mixing bowl, whisk together fish sauce, soy sauce, lime juice, palm sugar, chili pepper and olive oil. Reserve for later use.

In a large mixing bowl, combine mangos, red peppers, reserved peanuts and cashews.

Season with salt and pepper.

Pour dressing over the salad, and toss, to coat.

Serve salad cold, garnished with chopped cilantro.