January 2, 2014

Green Mango Salad with Achacha Dressing

Ingredients

Moderate
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Serves 4 as an appetizer

Dressing

  • 8 Achachas
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil
  • 1 large piece of ginger, grated

Salad

  • 1 Green mango
  • 1 Lebanese Cucumber
  • 1 handful Lebanese mint
  • 1 handful Thai basil (or normal basil)\
  • 1 spring onion
  • 1 small chilli pepper
  • 1 handful of roasted peanuts

 

Method

For your dressing pop the achacha and then you need to get the pulp and juice without the stone. This can get a little messy. Apparently a Thermomix works well to do it. But if you don’t have one, I find the easiest way is just your hands or a pestle and mortar, squeezing and peeling and pounding the fruit of the stone. Don’t throw away your stones, just use them to make the Achacha drink. And lick your fingers when you’re finished, it’s so delicious. ;)

Next add the other ingredients of the dressing and mix with a hand mixer.

Now get a big bowl. Add the mango and cucumber in julienne. You can add carrots, green papaya or capsicum as well if you want. I found some pretty chinese spinach at the market that worked really well with it too.

Asians have found the perfect solution to “julienning” by the way. You don’t need any posh French cutting technique. Just buy one of those julienne potato peelers you find in Asian grocery stores. They are cheap and work marvellous.

The idea with a green mango salad is that your dressing is a combination of the actual dressing but equally as important are the juices that come from your mango and cucumber. So when you get to the mango stone just give it a good squeeze so that the mango leftover is juiced out. The same for the cucumber, once you get to the seeds stop cutting and just squeeze the juice in your bowl.

Finish off by adding your dressing to the bowl. Give it a good mix. And serve topped with roasted peanuts.

Serve this dish as an appetizer or as a side to some seared tuna or with some grilled prawns or chicken.