1. Spicy geen mango salad

    GreenmangosaladClick on the topmost title to open

    This is a quick and easy version of the tart, sweet-and-sour green mango salad served in Thai and Vietnamese restaurants. It can be come addictive. This recipe serves two people generously, but can easily be doubled. If green mangos are scarce, you can substitute green papaya or an under-ripe mango. 

    Peel and then cut one large green mango in to medium julienne strips. Use a sharp vegetable peeler to peel the mango and then mandoline to cut into thin strips. Be very careful not to cut yourself with the mandolin. If you do not have a mandolin, use a sharp knife to remove the mango in sections from the large pit and then slice the fruit into thin strips. 

    Slice ½ sweet onion and 1 peeled carrot into thin strips by hand on or the mandolin. Slice 1 long sweet red pepper into thin rings into thin strips by hand on or the mandolin. 

    Mix the fruit and vegetables together in a bowl large enough to hold them.

     Juice of 2 limes

     2 tsp. sweetener or sugar (I like Stevia in the Raw)

     ½ – 1 tsp. Aji hot Sesame oil or sesame oil plus ¼ -1/2 tsp. cayenne pepper

    1 tsp. Thai fish sauce

    Taste and correct seasoning; you may want more lime or a touch more fish sauce or even a little more sugar if it is too tart.


    Toss the salad and serve.


    Optional: Top with toasted sesame seeds, peanuts, or crispy fried onions, which are