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Mango, Chilli & Coconut Salad
SERVES: 4 • TOTAL TIME: 20 MINUTES
Ingredients:
¼ cup shredded coconut
2 mangoes
2 cups bean sprouts
1 red chilli, chopped
½ cup coriander leaves, chopped
3 spring onions, chopped
For the Dressing:
2 tbsp fish sauce
2 tbsp soy sauce
¼ cup lime juice
2 tbsp brown sugar
½ tsp dried chilli flakes
To Serve:
1 handful of peanuts
⅓ cup basil leaves
Directions:
Place coconut into a frying pan and toast, stirring constantly for 2 minutes or until it is light golden in colour. Remove from heat and set aside to cool.
Remove skin from mangoes, cut into very thin strips and place in a large bowl. Add bean sprouts, chilli, coriander and spring onions. Add half the coconut and toss to combine ingredients together.
Make the dressing by combining all ingredients in a bowl and whisking together.
Pour dressing over salad and serve with peanuts, basil and remaining coconut sprinkled over the top.