Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
• 2 firm unripe mangoes (mangoes may be green or red-orange in color)
• 1/4 cup dry shredded unsweetend coconut (the kind you use for baking)
• 2 cups bean sprouts
• 1/2 cup chopped fresh coriander
• 3-4 spring onions, sliced
• handful of peanuts or cashews, left whole or roughly chopped
• 1/3 cup fresh Basil (subtitute with Mint if unavailable)
• Optional: 1 cup cooked chicken (sliced), cooked shrimp, or fried tofu if vegetarian (cut into small cubes)
• Optional: 1 fresh-cut red chili
SALAD DRESSING:
• 3 Tbsp. fish sauce, OR vegetarian fish sauce, OR 4 Tbsp.soy sauce
• 3-4 Tbsp. freshly-squeezed lime juice
• 2 Tbsp. or more) brown sugar (to taste)
• 1-2 tsp. chili sauce

1.Place coconut in a frying pan or wok (no oil required). "Dry-fry" the coconut as if you were stir-frying it 2-3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to cool.
2.Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy and salty, but more sweet than sour. Set aside.
3.Using a sharp pairing knife, peel skin from mangoes. The flesh of the mango should be firm and light yellow-orange 4.Using a medium to large-size grater (the kind you would use for cabbage salad), grate the flesh of the mangoes into a mixing bowl. Keep in mind there is a large flat stone at the mango's center.
5.Add the bean sprouts, coriander, spring onions, cooked chicken, shrimp or tofu (if using), the fresh-cut chili, plus half the toasted coconut. Toss well to combine.
6.Add the dressing and toss again. Do a taste-test. Add more fish sauce or soy sauce instead of salt. If you prefer it sweeter, add a little more sugar (honey works too). If you prefer more spice, add more chili sauce. If too salty or sweet, add more lime juice.
7.Place on a serving platter. Sprinkle the nuts over top plus the basil or Mint and remaining toasted coconut. Enjoy!

Make Ahead Tip: To make this salad for a party, grate the mango ahead of time and place in a covered container in the refrigerator. Also toast the coconut, prepare the dressing, and have the rest of the ingredients close at hand. Then when your guests arrive, simply put together, toss, and serve!

Sorry, but a true hindu will never have this as we pray the holy basil leaves Left by: hindu (22 Nov 2011)