A girl I follow on YouTube called Leyla from Getfitwithleyla occasionally posts recipes for healthy meals, namely vegan. This salad was one of those recipes I’ve been wanting to try for a while. It looks so colorful and full of flavor, and I’ll eat pretty much anything with mango in it. I also like trying new salad recipes to keep me motivated to eat salads and keep vegetables interesting. It turned out pretty well, and the flavors were pretty interesting because there were so many in this dish. It mixes sweet with salt, and spice with tartness. You can also adjust this to your own liking if you’re not a fan of spice or anything else in this dish. I didn’t follow Leyla’s recipe exactlty because i forgot to buy red onions, so I used shallots/green onions instead. I rarely follow instructions so I’m sorry I don’t have exact measurements of things. My measuring involves, “Yeah, that looks about good.”
- Bell peppers/capsicum: assorted colors.
- 1/2 cucumber
- 1 Mango
- 1 Cup parsley
- Bean sprouts
- 1/2 Jalapeno pepper
- 1 Tbsp grated ginger
- 1/4 cup soy sauce
- 1/4 cup olive oil
- Salt & pepper
First is the painstaking task of cutting the mango, bell peppers and cucumber julienne style. Julienne is a fancy way of saying cut stuff into long thin slices. They make machines for this process but I like most people I imagine do not own such a machine. It is also quite trying to peel the mango, but I think my years of working in a restaurant have traumatized me from having to peel and cut onions and potatoes en masse.
So, two hours later after you’ve completed this step you need to finely chop the parsley and green onions.
Now set these ingredients aside to prepare the dressing.
Grate the ginger and cut up the jalapeño peppers finely. In a small bowl add the soy sauce, olive oil, salt, pepper, jalapeño peppers and ginger and mix together.
The dressing may sound odd, but it’s what really creates the thai flavor in this. If it sounds too weird, you really could add whatever dressing you’d like to this…it just wouldn’t be a Thai salad anymore.
Now you just add all the ingredients to a large bowl and mix together. Leyla suggested to add cashews to this dish to add even more of an Asian flavor. That would be a good idea if you are eating this salad on its own. It is a pretty filling salad. I didn’t add cashews because I was serving it with steamed cod.
This salad was pretty good to me but I like weird flavors and have a love for mango. I was actually pretty surprised with how much it had that signature thai flavor. I honestly thought it was going to just taste like a salad with soy sauce, but all the flavors work really well together. I actually think this would be a hit with my vegan in-laws so I’ll definitely be making it the next time we get together. I have to admit my husband didn’t warm to it immediately. There was a bit of slow chewing and a look of befuddlement going on, but he only likes about 3 of all known vegetables. He also is not a fan of mango.
But if like me you are drawn to the weirdest thing on the menu, are adventurous and have 5 free hours then give this a go!
Note: It really only took me about 45 minutes to julienne the ingredients, it’ll be okay.