Saturday, April 27, 2013

Mango Peanut Salad


I saw a similar recipe in the current issue of Cooking Light. Only theirs had meat in it, which was never going to sell around here because . . . Ewww, touching! But we had a case of unripe mangoes, so I made it a couple of times as a side dish. For company, spend a few extra minutes arranging it. For the kids, not so much. 
Mango Peanut Salad
6-8 ounces of spring mix
1/4 cup cilantro leaves
1/4 cup mint leaves, rough chopped
1 large or two small mangoes, cubed
3 shallots, sliced thin
1/3 cup salted peanuts, chopped
2 tablespoons peanut butter
juice of half a lime
1 tablespoon peanut oil (or vegetable oil)
2 tablespoons water
1 1/2 teaspoons palm sugar (or honey)
1/2 teaspoon sriracha sauce (or a pinch crushed red pepper)
1/4 teaspoon kosher salt

Whisk together the peanut butter, lime juice, peanut oil, water, palm sugar, sriracha and salt. It should taste intensely salty and sour. If it doesn't, fix it. Add more salt/oil/lime juice.

Family Dinner Method: Dump everything in a bowl and toss it. Insist there are no onions, only shallots. Ignore commentary.

Company Method: Toss the lettuce and all but a tablespoon of the cilantro and mint together so that you don't end up with a giant ball of minty salad dressing. Pour on the dressing and toss together. Arrange the mangoes in a circle on top of the lettuce, top with a smaller circle of peanuts, and then a smaller circle of onions. Sprinkle the remaining herbs over. Take a photo for posterity.

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