Thai Style Beansprouts & Raw Mango Salad Recipe
A vegetarian Thai recipe with mango (raw) - peeled, roasted peanuts (moongphali), green moong sprouts. Ready in 40 min, serves 3.
Curated byChatchai Siri🇹🇭
Instructions
14 steps- 1
To prepare the Thai Style Bean Sprouts and Raw Mango Salad, start with peeling the raw mango
mango (raw) - peeled(1)green moong sprouts(1 cup) - 2
Cut it into thin matchsticks or juliennes
- 3
You can also use the food processor's grater blade to shred it into thin strips
- 4
Once grated, place the grated mango and bean sprouts in a salad mixing bowl
mango (raw) - peeled(1)green moong sprouts(1 cup) - 5
Sprinkle the sugar, salt and red chili powder over the mango and mix well
mango (raw) - peeled(1)brown sugar (demerara sugar)(1 teaspoon)pinch red chilli powder(1)salt - to taste - 6
Set aside while you prepare the other ingredients for the raw mango salad
mango (raw) - peeled(1) - 7
Coarsely crush the roasted peanuts using a mortar and pestle and keep aside in a bowl until required
roasted peanuts (moongphali)(1/4 cup) - 8
To prepare the dressing, in a bowl, whisk the chili oil and lemon juice with a fork for a few seconds, or until all combined well
lemon juice - from half a lemon - 9
Add the soy sauce and whisk to combine
tablespoons soy sauce(2) - 10
Now add the roasted peanuts and the salad dressing over the raw mangoes and bean sprouts
mango (raw) - peeled(1)roasted peanuts (moongphali)(1/4 cup)green moong sprouts(1 cup) - 11
Toss to combine well
- 12
Stir in the chopped coriander leaves over the salad
coriander (dhania) leaves - roughly chopped(1) - 13
Taste and adjust the seasoning accordingly
salt - to taste - 14
Serve Thai Style Beansprouts & Raw Mango Salad along with Vegetarian Thai Red Curry and Steamed Rice for a light weekday lunch
mango (raw) - peeled(1)green moong sprouts(1 cup)
Rate this recipe
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Thai Style Beansprouts & Raw Mango Salad Recipe
A vegetarian Thai recipe with mango (raw) - peeled, roasted peanuts (moongphali), green moong sprouts. Ready in 40 min, serves 3.
Curated byChatchai Siri🇹🇭
Estimated Nutrition Highlights
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Directions
14 steps- 1
To prepare the Thai Style Bean Sprouts and Raw Mango Salad, start with peeling the raw mango
mango (raw) - peeled(1)green moong sprouts(1 cup) - 2
Cut it into thin matchsticks or juliennes
- 3
You can also use the food processor's grater blade to shred it into thin strips
- 4
Once grated, place the grated mango and bean sprouts in a salad mixing bowl
mango (raw) - peeled(1)green moong sprouts(1 cup) - 5
Sprinkle the sugar, salt and red chili powder over the mango and mix well
mango (raw) - peeled(1)brown sugar (demerara sugar)(1 teaspoon)pinch red chilli powder(1)salt - to taste - 6
Set aside while you prepare the other ingredients for the raw mango salad
mango (raw) - peeled(1) - 7
Coarsely crush the roasted peanuts using a mortar and pestle and keep aside in a bowl until required
roasted peanuts (moongphali)(1/4 cup) - 8
To prepare the dressing, in a bowl, whisk the chili oil and lemon juice with a fork for a few seconds, or until all combined well
lemon juice - from half a lemon - 9
Add the soy sauce and whisk to combine
tablespoons soy sauce(2) - 10
Now add the roasted peanuts and the salad dressing over the raw mangoes and bean sprouts
mango (raw) - peeled(1)roasted peanuts (moongphali)(1/4 cup)green moong sprouts(1 cup) - 11
Toss to combine well
- 12
Stir in the chopped coriander leaves over the salad
coriander (dhania) leaves - roughly chopped(1) - 13
Taste and adjust the seasoning accordingly
salt - to taste - 14
Serve Thai Style Beansprouts & Raw Mango Salad along with Vegetarian Thai Red Curry and Steamed Rice for a light weekday lunch
mango (raw) - peeled(1)green moong sprouts(1 cup)
Rate this recipe
