RECIPE: SPICY THAI PEANUT AND MANGO SALAD (VG)
This week we asked our resident foodie to share one of his favourite summery recipes. As we devoured this salad on week one of FRESH. Kitchen we can vouch for it’s OUTRAGEOUS TASTINESS! Give Dave a follow on Instagram for regular inspo & health related topics!
From the chef:
”This deliciously vibrant dish is low in calories, but PACKED with vitamins, minerals, fibre and lean protein. Great to give your immune system a big old boost and to keep you feeling full!”
(Serves 2)
INGREDIENTS
For the salad…
1/2 head of green cabbage
1–2 large carrots
1 unripe, firm mango
1 bunch fresh coriander
2 handfuls of unsalted roasted peanuts (about 150g)
4 spring onions
3 mild red chilli peppers.
For the dressing...
4 tbsp peanut butter
3 tbsp dark soy sauce
3 tbsp sesame oil (toasted or dark)
Juice of 1 lime
2 tablespoons sriracha chilli sauce
2 tablespoons honey
a small knob of fresh ginger, peeled
a clove of fresh garlic, peeled
METHOD
Pulse all the dressing ingredients in a food processor and then carefully adjust the consistency to, your liking, by gradually adding water. It wants to be thick, but still ‘pourable’.
Finely slice your cabbage, aim for 5mm in width. Slice your chillies in half, remove the seeds and slice into thin strips. Roughly grate the carrot then chop the spring onion and the coriander (saving a few sprigs as garnish).
With a potato peeler slice the skin off your unripe, firm mango. Once the skin is off, carry on peeling so you get lots of mango ‘ribbons’. Slice the whole mango in this way.
Toast your peanuts carefully in a dry frying pan until they start to brown (but don’t burn them!) and mix with the salad ingredients in a big bow'l. Drizzle over your peanut dressing and stir well, so that everything gets coated. Enjoy!
And there you have it, an amazing, healthy dinner that is packed with flavour & perfect for a summer’s evening! Let us know how you get on & don’t forget to tag @fresh.social & @camfit_nutrition in your photos!
