Zesty Ginger Tamarind Thai Mango Salad Delight
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Ingredients
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2 medium Green mango
(Unripe green mango, peeled and shredded)
-
1 inch Fresh ginger
(Peeled and finely grated)
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2 tbsp Tamarind paste
(Use pure tamarind paste for best flavor)
-
1 tbsp Palm sugar
(Can substitute with brown sugar)
-
2 tbsp Fish sauce
(Use soy sauce as vegan alternative)
-
1.5 tbsp Lime juice
(Freshly squeezed)
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1 piece Red chili
(Deseeded and thinly sliced)
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3 tbsp Roasted peanuts
(Chopped coarsely)
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0.25 cup Fresh coriander leaves
(Chopped)
-
1 medium Shallots
(Thinly sliced)
(Unripe green mango, peeled and shredded)
(Peeled and finely grated)
(Use pure tamarind paste for best flavor)
(Can substitute with brown sugar)
(Use soy sauce as vegan alternative)
(Freshly squeezed)
(Deseeded and thinly sliced)
(Chopped coarsely)
(Chopped)
(Thinly sliced)
Nutrition
- Servings: 4
- Serving Size: 1 bowl (150g)
- Calories: 180 kcal
- Carbohydrates: 28 g
- Protein: 4 g
- Fat: 7 g
- Fiber: 3 g
- Sugar: 15 g
- Sodium: 500 mg
- Cholesterol: 0 mg
- Calcium: 40 mg
- Iron: 1.2 mg
Instructions
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1 - Prepare Mango and Ginger:
Peel the green mangoes and shred them finely using a grater or julienne slicer. Grate the fresh ginger finely. Set aside.
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2 - Make the Dressing:
In a small bowl, combine tamarind paste, palm sugar, fish sauce, and lime juice. Stir until sugar dissolves completely, adjusting balance of sweet, sour, and salty flavors to taste.
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3 - Combine Salad Ingredients:
In a large salad bowl, toss shredded mango, grated ginger, sliced shallots, and red chili (if using). Pour the prepared dressing over and mix gently but thoroughly.
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4 - Add Peanuts and Herbs:
Top the salad with chopped roasted peanuts and chopped coriander leaves. Give a final gentle toss and serve immediately for best freshness.
Peel the green mangoes and shred them finely using a grater or julienne slicer. Grate the fresh ginger finely. Set aside.
In a small bowl, combine tamarind paste, palm sugar, fish sauce, and lime juice. Stir until sugar dissolves completely, adjusting balance of sweet, sour, and salty flavors to taste.
In a large salad bowl, toss shredded mango, grated ginger, sliced shallots, and red chili (if using). Pour the prepared dressing over and mix gently but thoroughly.
Top the salad with chopped roasted peanuts and chopped coriander leaves. Give a final gentle toss and serve immediately for best freshness.
More About: Zesty Ginger Tamarind Thai Mango Salad Delight
About Ginger Tamarind Thai Mango Salad
The Ginger Tamarind Thai Mango Salad is a vibrant, fresh, and flavorful dish representing the quintessential Thai balance of sweet, sour, salty, and spicy elements. This salad primarily uses unripe green mango, which lends a crunchy texture and tartness fresh to each bite. Paired with aromatic fresh ginger and tangy tamarind dressing, the salad provides a refreshing yet zesty experience.
Tips & Notes
- To make this salad vegan or vegetarian, replace fish sauce with soy sauce or tamari.
- Adjust the chili according to your chili tolerance — omit for milder flavor or add more for added heat.
- Palm sugar gives an authentic sweet note, but brown sugar is a simple substitute if unavailable.
- The peanuts add a lovely crunch contrast; consider roasting them fresh for enhanced flavor.
Cultural Significance
In Thailand, salads (yam) like this are often enjoyed as side dishes or light meals especially in the hot and humid climate. Tamarind paste is a traditional souring agent native to Southeast Asia, showcasing the intricate flavor layering Thai cuisine is famous for.
Unique Aspects
This salad highlights the uncommon combination of tart mango with warming ginger in a tangy seasonally appropriate dressing, differentiating it from more commonly eaten ripe mango salads. It's a fitting fusion dish that combines traditional Thai ingredients in a simplistic and healthy preparation style.
Embrace this dish for a refreshing taste escape to Thailand in your own kitchen!
