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Salads that are simple to toss together are excellent in summer, because no cooking is required.
When you are craving something light fo lunch or dinner, there is nothing like having a salad.
Chef Sarab Kapoor's refreshing and crunchy Thai Mango Salad gets its khatta-meetha flavour from the partially ripe mangoes and palm sugar/jaggery.
'Easy-going and accessible recipes that accommodated individual taste preferences and encouraged a more relaxed approach to measurements,' is how Chef Kapoor describes her recipes.
Mango Salad
Serves: 2-3
Ingredients
Method
Editor's Note: This Thai salad uses Thai green mangoes, which are sour and mildly sweet too. You could use semi-ripe Indian varieties like Totapuri. The quantity of mango strips should be a little more than the quantity of the julienned cucumber and carrot together.
The salad is finished with something crispy, like Thai crackers, corn flakes, or honey-roasted cashews seasoned with sesame seeds.
The palm sugar-tamarind dressing can be made more complex and you can add a dash of coconut milk, fish sauce, 1 tsp grated ginger, a little lime juice, a pinch black pepper powder too.
Chef Sarab Kapoor lives in Singapore and is a television personality, cookbook author and culinary consultant.
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