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🇹🇭
- 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)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
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🇹🇭
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)
About this recipe
A vegetarian Thai recipe with mango (raw) - peeled, roasted peanuts (moongphali), green moong sprouts. Ready in 40 min, serves 3.
Nutrition Facts
Per serving (3 servings)
Rate this recipe
