Anthony Bourdain- Inspired Vietnamese Mango Salad

• Vegetarian
• Gluten free

• Produce

  • 1/2 Coriander
  • 1 tbsp Garlic
  • 6 Green onion
  • 6 Mango, green
  • 6 tbsp Peanut
  • 4 Thai bird chile

• Condiments

  • 4 tbsp Honey, local
  • 4 tbsp Lime juice, fresh
  • 4 tbsp Tamari, low-sodium

• Nuts & Seeds

  • 1/2 Cashew piece

Found on furtherfood.com

Description

Ingredients

• Dressing:
• 2 tablespoon lime juice (fresh)
• 2 tablespoon lime juice (fresh)
• 2 tablespoon low sodium tamari
• 2 tablespoon low sodium tamari
• 2 tablespoons local honey
• 2 tablespoons local honey
• 2 thai chiles (finely chopped)
• 2 thai chiles (finely chopped)
• 1⁄2 tablespoon garlic (minced)
• 1⁄2 tablespoon garlic (minced)
• 3 tablespoons peanuts (crushed)
• 3 tablespoons peanuts (crushed)
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• Salad:
• Salad:
• 3 green mangoes (peeled, seeds removed, julienned)
• 3 green mangoes (peeled, seeds removed, julienned)
• 3 green onions (sliced at an angle)
• 3 green onions (sliced at an angle)
• 1⁄4 cashew pieces
• 1⁄4 cashew pieces
• 1⁄4 cilantro (chopped, optional)
• 1⁄4 cilantro (chopped, optional)

Directions

• In a blender, add lime juice, tamari, honey, chiles, garlic and peanuts until liquefied and adjust to taste. The sauce should have an even balance of sweet, sour, salty and savory. Toss mangos in dressing with cashews, green onions and half the cilantro. Plate and top with remaining cilantro. Serve with chopsticks.