Thai Cooking
Darlene Anne Schmidt
3 Green Onions
3/4 Cup Fresh Coriander
1/4 Cup Dry Shredded Coconut
3 Cups Bean Sprouts
2 Firm Green Mangoes
1/3 Cup Fresh Basil
1/3 Cup Peanuts or Cashews
Salad Dressing:
3 T Fish Sauce
3T Lime Juice
2T Brown Sugar
1-2tsp Thai Chili Sauce
Mix all the salad dressing ingredients together in a small bowl, stirring well to dissolve the sugar. Set aside.
Slice the green onions into matchstick-like pieces and place into a large salad bowl. Roughly chop the coriander and add to the bowl. Add the bean sprouts.
Place the coconut in a dry frying pan over medium-high heat. Stirring continually, “dry-fry” the coconut 3-5 minutes, or until it turns light golden-brown and is fragrant. Tip the toasted coconut onto a plate to cool. When slightly cool, add half the toasted coconut to the bowl.
Peel the green mangoes and grate using a medium to large-size grater. Add the grated mango to the bowl. Pour the dressing over and toss well.
Top with the basil, nuts, and remaining toasted coconut.