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GREEN MANGO SALAD WITH THAI LIME OLIVE OIL

By: McEvoy Ranch
Servings: 5 servings (11 cups)

INGREDIENTS

  • 3-4 Thai bird chili, stems and seeds removed and minced

  • 1 cl garlic, minced

  • 1/4 cup palm sugar

  • 1 tbs minced ginger

  • 1/2 cup fish sauce

  • 1 tbs tamarind paste

  • 3 tbs lime juice

  • 1 small red shallot, thinly sliced

  • 2 tbs McEvoy Ranch Thai Lime Olive Oil

  • 4 lb. green mangos or papaya, peeled, seeded and shredded (about 9 cups)

  • 1 large cucumber, peeled and shredded

  • 3 shallots, sliced and fried

  • 1/2 cup cilantro leaves

  • 1/2 cup Thai basil leaves

  • 1/2 cup mint leaves

  • 1/2 cup chopped roasted peanuts

  • 1/4 cup fried shallots

  • 1/4 cup fried garlic

INGREDIDENTS

  • 3-4 Thai bird chili, stems and seeds removed and minced

  • 1 cl garlic, minced

  • 1/4 cup palm sugar

  • 1 tbs minced ginger

  • 1/2 cup fish sauce

  • 1 tbs tamarind paste

  • 3 tbs lime juice

  • 1 small red shallot, thinly sliced

  • 2 tbs McEvoy Ranch Thai Lime Olive Oil

  • 4 lb. green mangos or papaya, peeled, seeded and shredded (about 9 cups)

  • 1 large cucumber, peeled and shredded

  • 3 shallots, sliced and fried

  • 1/2 cup cilantro leaves

  • 1/2 cup Thai basil leaves

  • 1/2 cup mint leaves

  • 1/2 cup chopped roasted peanuts

  • 1/4 cup fried shallots

  • 1/4 cup fried garlic

This unique salad uses green mangos as crunchy main character with the supporting roles of cucumber and fresh, leafy herbs. Our Thai Lime Olive Oil is used in a flavorful dressing to tie everything together, elevating and accentuating the bright notes of these ingredients.

Locally based chefs Laura and Eric Lee of Chef L Custom Culinary Experiences have kindly developed this recipe.


INSTRUCTIONS

  1. In a large mixing bowl combine chili, garlic, sugar, ginger, fish sauce, tamarind, lime shallot and oil. Mix until well combined and sugar is dissolved. Season to taste with salt and pepper.

  2. To the bowl add the mango/papaya, cucumber and herbs.

  3. Toss to combine and refrigerate until ready to serve. Can be made up to 12 hours ahead if kept refrigerated.

  4. Portion chilled salad into serving bowls and garnish with peanuts, fried shallots and fried garlic.

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