Tangy green mango salad

Easy mango salad with East-Indian inspired cod --spicy and healthfulThis is a quick and easy version of the tangy, 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. Try this salad; it can make left over chicken or plain fish a feast.
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.
Add:
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
Toss the salad and serve.
Optional:
Top with toasted sesame seeds, peanuts, or crispy fried onions, which are available from Asian food markets.

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