Thai Recipe for Mango and Carrot Salad
INGREDIENTS
- 1 ripe mango
- 4 carrots
- 200g firm tofu (drained, cut into cubes)
- 2 tbsp fresh chives (chopped fine)
Ingredients for Mango and Carrot Dressing: - 1 tsp sesame seeds (toasted)
- 1/2 tsp orange flower water
- 1 tsp honey
- 1 tsp sesame oil
- 2 tbsp orange juice
- 1 tbsp lime juice
TIP: I found that the easier way to grate the carrots was to use a food processor which will grate your carrots
within seconds. This is especially useful if you have to make big batches for parties.
If you do not have acess to orange flower water, you can omit it entirely from the recipe.
- Prepare the Dressing: In a bowl (or use a jar with a tight screwed-on lid), combine the orange and lime juice, honey, flower water, sesame oil and toasted sesame seeds
- Mix or shake well till everything is incorporated well
- Set aside
- Peel and grate carrots
- Peel and de-pit the mango, making thin slices
- Place carrots and mango along with cubed tofu pieces into a big salad bowl
- Just before you serve the salad, pour the salad dressing and mix well to coat everything evenly
- Sprinkle with chives
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