Green Mango Salad

Made this last night and the family devoured it! Takes a little while to julienne the veggies, but so worth it. Perfect with a little shredded chicken if you need additional protein besides the nuts.


Makes 4 servings

1 cup julienned green mango
1/4 cup julienned carrot
1/4 cup julienned jicama
1/4 cup julienned red pepper
2 tbsp Lemongrass Caramel Vinaigrette (recipe follow)
Juice of 1 lime
1/4 cup mint leaves
1/4 cup cilantro leaves
1/4 cup toasted chopped peanuts (optional)

Toss all the julienned vegetables with the vinaigrette and lime juice. Allow to macerate for up to a half hour. Just before serving, toss in the mint and cilantro. If you like, add the toasted peanuts at this point and toss well.

Lemongrass Caramel Vinaigrette

Makes about 1 cup

1 stalk lemongrass, tough top and bottom removed and discarded, thinly sliced
2 cloves garlic, peeled
2 nickel-sized slices ginger, unpeeled
1 shallot, coarsely chopped
1 tsp red pepper flakes
1/2 cup sugar
1/4 cup Thai fish sauce
Juice of 2 limes
1 1/2 tsp toasted sesame oil
About 1/2 cup canola oil

Place the lemongrass, garlic, and ginger in the workbowl of a food processor. Add the shallot, jalapeno, and pepper flakes, and process until the mixture is finely ground. Set aside.

Pour the sugar into a medium-sized heavy saucepan and set it over medium-high heat. Cook, stirring with a wooden spoon to break up any lumps, until the sugar melts and turns amber, about 5 minutes. Add the lemongrass mixture and cook for 1 minute, stirring constantly. (The mixture will seize up at first, but then smooth out.) Carefully add the fish sauce and simmer, stirring, for 30 seconds. Remove from the heat and let cool to room temperature. When cooled, whisk in the lime juice, sesame oil, and canola oil to taste. Use at once or refrigerate. covered, for up to 1 week.

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