Mango Cucumber Salad (Asian)
This Mango Cucumber Salad (Asian recipe) is a light and refreshing side dish full of tropical flavor. Quick and easy, it's a sweet, savory and crunchy recipe perfect for camping or a summer barbecue. Plus, unlike many salads, there is no sour cream or olive oil used, so it's healthier and less heavy!
Ingredients
- 2 Tablespoons White sugar (Substitute: neutral honey. I don't recommend brown sugar.)
- 4 Tablespoons Hot water (To dissolve the white sugar)
- 2 Tablespoons Fish Sauce
- 1 1/2-2 Tablespoons Fresh Lime Juice
- 3-4 Garlic cloves (Peeled and minced)
- 1 Fresh red chilies (Optional. Deseed and slice thinly)
- 1 ripe mango
- 1 Japanese cucumber
- 1/4-1/2 red onion
- 1 sprig spring onions
- 20 cherry tomatoes
Instructions
- 1
--- Make the sauce ---
- 2
Pour the hot water over the sugar and mix till dissolved then combine well with the other ingredients.Note: if using honey, you can just mix everything together.
- 3
--- Mix the salad ---
- 4
Mix all the ingredients with the sauce.
- 5
Store in an airtight container in the fridge for 1 hour for best flavor. If not, can be eaten immediately too.
Cook it from the original
This recipe comes from greedygirlgourmet.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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