This
recipe doesn’t have the purity or authenticity of my previous mango salad recipe. It is however, just as delicious. It is sweet, spicy, fresh and
crunchy. While the other one works best with absolutely rock-solid mangoes, this one is
for slightly riper mangoes and is substantial enough for an appetiser, potluck or part
of a big meal. This salad has become one of my signature dishes. It is so simple to make but just a little bit different. It may not make a lot of sense, but personally I only buy tropical fruit in the winter - stuff that is imported all year round - so that I can stick to locally grown fruit in the summer and autumn.
Mangoes, cashews and honey all are considered to be 'tree foods', i.e. things from trees. And while that doesn't seem especially significant to most of us, it is actually significantly important. Tree foods are a vital source of nutrition for families in the drylands of Africa. Every two minutes, a child dies from hunger and malnutrition, which kills more people every year than AIDS, TB and Malaria combined. Trees provide a direct answer to hunger, and the lifeline families so desperately need.
Read more: http://www.treeaid.org.uk/2015/take-the-tree-food-challenge/#ixzz3uIr1i9Ii
Mangoes, cashews and honey all are considered to be 'tree foods', i.e. things from trees. And while that doesn't seem especially significant to most of us, it is actually significantly important. Tree foods are a vital source of nutrition for families in the drylands of Africa. Every two minutes, a child dies from hunger and malnutrition, which kills more people every year than AIDS, TB and Malaria combined. Trees provide a direct answer to hunger, and the lifeline families so desperately need.
Read more: http://www.treeaid.org.uk/2015/take-the-tree-food-challenge/#ixzz3uIr1i9Ii
These
are the vegetables I like with it, you could also add beansprouts, courgette, red pepper, daikon,
mangetout, or whatever crunchy vegetable takes your fancy.
Serves
6 as a side salad or small appetiser
2
mangoes – not rock solid, but not completely ripe. Peel, slice and cut into
thin strips
½
white or red cabbage, shredded
2
sticks celery, finely sliced (crossways – lengthways is too stringy)
½ red
onion, finely sliced
1 or 2 large carrots, julienned
1 or 2 large carrots, julienned
2
spring onions, finely sliced duck pancake style, whites and green parts
20g
fresh mint, shredded
50g
fresh coriander, shredded
1
fresh red chilli, cut in half and finely sliced (take the seeds out if you
don’t want it too hot)
Handful
roasted, salted cashews or peanuts, roughly chopped
Handful
crunchy fried onions (you can make these yourself by frying sliced shallots or smallish onions in coconut oil or veg oil with at least 1/2 tsp salt added - the salt draws the moisture out of the onions and gets them all crunchy)
For
the dressing
1
tbsp toasted sesame oil
A blob of coconut oil (optional)
A blob of coconut oil (optional)
1 - 2 tbsp lime juice
½
tbsp honey, or agave nectar
2
tsp. fish sauce (vegetarian/vegan option: 1 tbsp miso paste, or 1 tbsp rice vinegar, adjust to your taste)
1 - 2 inch square of fresh ginger, finely minced
If making the salad in
advance keep the dressing, and mango separate until you are ready to serve.
Combine
the dressing ingredients in a small bowl.
Gently
toss together all of the salad ingredients and mix with the dressing. Serve
with the crunchy onions scattered on the top. Eat immediately.
This Christmas, you can help families in Africa grow their own tree foods by supporting the Grow Hope appeal. TREE AID are asking people to support the appeal by fundraising or making a donation. To find out more and make a donation visit the TREE AID website.
Read more: http://www.treeaid.org.uk/2015/take-the-tree-food-challenge/#ixzz3uIqxXpdg
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