10 - 15 Minutes
15 - 20 Minutes
2 Portions (entrée bowls)
Birds-eye red chili
2, unripe, firm (green or red-orange in color)
1/4 cup, fresh, sliced
2 cups (kidney, sprouts or any other beans)
1/2 cup, fresh, chopped
3 - 4 stalks, sliced
1/3 cup, fresh, preferably Thai basil
1 - 2 OR according to taste
On the other hand, raw mangoes are known to keep your body temperatures steady, as compared to ripe mangoes. That is why a lot of drinks, accompaniments, side dishes are made from raw mangoes.
Hence, this turned out to be a perfect salad for a summer day to avoid suffering the ripe mango heat.
Sweet - sour - spicy - tangy - crunchy - wholesome. Couldn't ask for more!
Crack the coconut, scoop it and cut into thin slices. Place either on a non-stick pan or bake in an oven till light brown and crisp.
Peel the mangoes (if you want to avoid eating the skin) and grate them with a the thicker side of the grater. The flesh of the mangoes should be firm and yellow-orange.
Chop the spring onions, coriander and red chillies. Tear the basil leaves.
Add these to the grated mangoes along with beans.
Garnish with the roasted coconut and peanuts.
Serve with Sour n Spicy Thai Salad Dressing