Thai Mango Salad

Embark on a flavorful journey that will transport you straight to the tropical beaches of Thailand with just a few simple ingredients and 20 minutes – no plane ticket or suitcase needed! This delightful Thai Mango Salad captures the essence of summer in every bite.

• 2 whole Mangos
• 1 head Green Cabbage or Romaine Lettuce – shredded or chopped into bite-size pieces
• 1 large Red Bell Pepper – seeded, stemmed, and thinly sliced
• 1 whole Jalapeno Pepper – seeded, stemmed, and finely diced
• 1 medium Carrot – peeled and julienned
• ½ Cup Green Onions – thinly sliced; both white and dark parts
• 1/3 Cup Roasted Cashews OR Peanuts – chopped
• ¼ Cup Fresh Cilantro, Fresh Mint, OR Mix of Both - chopped

• 7 TBS Unsweet Coconut Milk – well stirred
• 1 ½ TBS Light Brown Sugar - packed
• 1 TBS Rice Vinegar
• 1 Large Lime (3 TBS Juice + Zest)
• 2 tsp Fish Sauce
• Scant ¾ tsp Ground Ginger
• ¼ tsp Crushed Red Pepper Flakes – or more to taste
• Kosher Salt and Ground Black Pepper - to taste