Green Mango Salad

Info
Prep Time: n/a
Cooking Time: n/a
Makes: 6 portions
Source: Canadian Living (http://www.canadianliving.com/food/green_mango_salad.php)

What You Need
1/3 cup (75 mL) chopped cashews or peanuts
2 unripe mangoes, 2 lb/1 kg total
1/3 cup (75 mL) chopped fresh coriander
1/3 cup (75 mL) chopped mint
2 tbsp (30 mL) lime juice
4 tsp (18 mL) granulated sugar
4 tsp (18 mL) fish sauce
1 tbsp (15 mL) vegetable oil
1/4 tsp (1 mL) Asian chili sauce or hot pepper sauce
1 sweet red pepper, thinly sliced
1 cup (250 mL) thinly sliced red onions

Make It
1) In skillet or toaster oven, TOAST cashews over medium heat until fragrant and golden, about 8 minutes; set aside.

2) CUT pointy ends off mangoes. SET each mango on cut end. Using serrated knife, CUT off peel. CUT flesh on either side of flat pit into thin slices; STACK and CUT into thin strips.

3) In bowl, WHISK together coriander, mint, lime juice, sugar, fish sauce, oil and chili sauce. ADD mangoes, red pepper and onion; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.) SPRINKLE with cashews.

My Comments
Thank you to my friend Alice for sharing the recipe. I invited friends over at my place for dinner after work. This recipe is simple and ideal for a limited preparation time. I used peanuts instead of cashews and Sriracha sauce as chili sauce. I really like the taste of the salad dressing. I guess this is one of my favorite salads.