THAI MANGO SHRIMP SALAD
This salad is mind blowing with all of its flavors and mixture of textures. It uses mango, which when combined with the rest of the ingredients, including unsweetened coconut, bean sprouts, and spring onions, along with fresh cilantro and basil. All of these flavorful ingredients are then tossed together in a refreshing lime dressing.
This salad is very healthy, low in calories and fat and makes for a great side dish or even a meal on its own. You can also enjoy it vegan with no shrimp.
INGREDIENTS
For the Salad Dressing:
1/4 cup light sodium soy sauce
1/4 cup freshly squeezed lime juice
2 tablespoons truvia
1 to 2 teaspoons Thai chile sauce (or 1/3 to 1/2 teaspoon dried chile flakes)
For the Salad:
1/4 cup dry shredded unsweetened coconut
2 firm, mangos
2 cups bean sprouts
1/2 cup coarsely chopped cilantro
3 to 4 thinly sliced spring onions
½ pd Shrimp
1 small red chile, thinly sliced, optional
1/4 cup peanuts
1/3 cup small fresh basil leaves
DIRECTIONS
Mix together all the salad dressing ingredients in a bowl or cup.
Place the coconut in a dry frying pan or wok. "Dry-fry" the coconut, 2 to 3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to cool.
Using a sharp knife, peel the skin from the mangos.
Using a medium to large grater, grate the flesh of the mangos into a mixing bowl.
Add the bean sprouts, coriander, and spring onions, and the cooked chicken, shrimp, or tofu, and the fresh-cut chile, if using. Add half the toasted coconut and toss well to combine.
Add the dressing and toss again. Taste, and add more soy sauce if needed. If you prefer it sweeter, add a little more truvia. If you prefer more spice, add more chili sauce. If too salty or sweet, add more lime juice.
MACROS
Serving: 4 serving
Calories 184cal
Carbohydrates 19g
Protein 13g
Fat: 9g
Sodium: 1120mg
Fiber: 3g
Sugar: 13g