Spicy Green Mango and Cucumber Salad
- serves 4
1 medium English cucumber, peeled
2 green mangoes, peeled and pit removed
1 red Thai chile (also known as bird chile), finely sliced into rings, seeds removed
1 Tbsp chopped fresh mint (15 ml)
1 Tbsp chopped fresh cilantro (15 ml)
1 Tbsp freshly grated ginger (15 ml)
2 Tbsp rice wine vinegar (30 ml)
1 tsp fish sauce (5 ml)
large pinch of sugar (1 ml)
2 Tbsp black sesame seeds, for garnish (30 ml)
1. With a veggie peeler, peel lengthwise down the cucumber to create long wide strips. Turn the cucumber after several strips, to use another side. Place cucumber strips in a medium-sized bowl. Discard inner section of cucumber with seeds. Repeat technique with the green mangoes adding the strips to bowl. Add the sliced chiles, mint and cilantro to the cucumber. Set aside.
2. In a small bowl, mix the ginger, rice wine vinegar, fish sauce, and sugar Stir to combine.
3. Toss dressing with the cucumber strips, mango strips, herbs and chile. Sprinkle with black sesame seeds. Serve immediately.