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Mango and onion salad

Mango and Onion Salad

A bright, appetizing salad you can even eat after 6 p.m. New Year is celebrated everywhere — but the holiday doesn't always fall on the same date for every culture. We, for instance, ring in the year on January 1, while all of Southeast Asia goes by the lunar calendar (from late January to mid-February), whenever it falls. New Year's food usually carries a deeper meaning — longevity, health, success in one's affairs. This New Year's salad has a hidden meaning too: it symbolizes a happy family life. It's usually served on the morning of New Year's Day. But who's to stop us from making it on December 31? This mango salad is extraordinarily beautiful and rivals your decorated tree for brightness.

UO-Shu

Recipe author

Composition / ingredients

Servings:

Mango (not too ripe)

Cilantro (fresh, a handful)

Shallots

Garlic (3 is fine)

Chili pepper

0.5

Bell pepper (green)

Orange juice (1 orange)

Lemon juice (1 lemon)

Pepper

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 0 % 0 g

Carbohydrates 92 % 11 g

59 kcal

GI: 27 / 73 / 0

Cooking method

Cooking time: 15 min

Step 1:

Step 1:
Step 2:

Cut into strips: red pepper,
Step 3:

green pepper,
Step 4:

onion,
Step 5:

mango.
Step 6:

Mix.
Step 7:

Squeeze in the orange and lemon juice, add the spices.
Step 8:

Add the dressing and cilantro, then mix.
Step 9:

Step 9:

Wash and clean all the vegetables and fruit thoroughly. Chop the cilantro very finely. Cut everything else into thin strips — this is the most time-consuming part. All Thai salads are made from ingredients cut into thin strips. Squeeze the juice of one orange and one small lemon. Mix them and add ground pepper and a little salt. If you have any seasonings at home that suit these ingredients, you can add them to the dressing too. Toss all the vegetables and the mango in a large bowl and pour the dressing over them. Serve cold. The sweet-and-sour flavor of this salad goes beautifully with any meat.