From The North Grove Kitchen: Chris' Thai Mango Summer Salad

Earlier this month, our social media followers voted for which summer salad recipe we should ask Chris, Community Meals Coordinator, to share. Thai Mango Salad was the winner! Fresh, colourful, and full of flavour, it’s the perfect dish for a warm day. It’s also simple to make at home, so give it a try before summer comes to an end!

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Makes: 4 servings 

Ingredients 

Salad

• 1 red pepper diced

• 2 sprigs green onion diced

• 1 ripe mango diced

• 1 cup bean sprouts

• 1 cup green beans

• 1 cup cucumber diced

• 1 small carrot grated

• 1 package rice noodle (approx. 300g)

• Lettuce, cabbage, basil, cilantro chopped (optional, use as much or little as you like)

• Crispy fried tofu or roasted peanuts (optional, use as much or little as you like)

Sweet Chilli Thai Sauce

• 1 cup water

• 1 cup rice vinegar

• 1/2 cup sugar

• 2 tsp fresh ginger root, minced

• 2 tsp hot chili pepper, minced

• 2 tbsp ketchup

• 1 tsp garlic, minced

Slurry Ingredients

• 2 tsp cornstarch

• 1 tsp water

  
  

Instructions 

1. Soak the rice noodles in hot water according to the package instructions, or until soft and tender. Drain well and set aside to cool.

2. Add the sauce ingredients to a saucepan and bring to a gentle boil. Let simmer for about 5 minutes, stirring occasionally.

3. Mix the slurry ingredients together until smooth. Slowly whisk the slurry into the simmering sauce and continue stirring until the sauce thickens. Remove from heat and let cool completely.

4. Once the noodles and sauce have cooled, toss the noodles with the sauce and your chopped vegetables until everything is evenly coated.

5. Top with crispy fried tofu or roasted peanuts for some extra crunch.

6. Serve and enjoy!

If you want to share photos of your cooking or have any questions, please feel free to get in touch with Marlee at mlacourciere@thenorthgrove.ca.