4 g (1 pepper) Thai red chili pepper – diced very fine
1 g (1/4 tsp) Asian chili sauce or hot pepper sauce
DIRECTIONS
1. Into a small bowl or measuring cup add all the salad dressing ingredients: cilantro, mint leaves, lime juice, sweetener, fish sauce, grapeseed oil, red chilis. Stir and set aside
2. Into a large salad bowl add the julienne cut jicama, the julienne cut red bell pepper/capsicum, the chopped red onion
3. Pour the salad dressing into the bowl and toss well
4. Add the chopped cashew and toss again
5. Refrigerate for 1 to 2 hours. Serve chilled. Enjoy!
MACRONUTRIENTS CHART
FYI
It is very difficult to find green mango in most areas. Most of the mangos are on their way to being ripe and thus have developed the high fructose levels. In order to enjoy the amazing flavor of Thai foods, and trying to maintain the integrity of the original restaurant recipe flavor we enjoyed, the recipe we obtained has been carefully modified. The ingredients have been calculated to preserve the salad dressing’s authenticity. To maintain the crunch of green mangos I substituted it with jicama, which has a crunchy texture and a taste that adapts well to the other ingredients.
In some places the Thai red chili peppers are also known as Bird’s eye chili.
Please refer to my blog article which I researched (with citations included) to explain the benefits of jicama as a low carbohydrate and very high insoluble fiber alternative to many ingredients, in this case green mangos. The article also explains how to prepare jicama properly and a few fun facts.
4 g (1 pepper) Thai red chili pepper – diced very fine
1 g (1/4 tsp) Asian chili sauce or hot pepper sauce
DIRECTIONS
1. Into a small bowl or measuring cup add all the salad dressing ingredients: cilantro, mint leaves, lime juice, sweetener, fish sauce, grapeseed oil, red chilis. Stir and set aside
2. Into a large salad bowl add the julienne cut jicama, the julienne cut red bell pepper/capsicum, the chopped red onion
3. Pour the salad dressing into the bowl and toss well
4. Add the chopped cashew and toss again
5. Refrigerate for 1 to 2 hours. Serve chilled. Enjoy!
MACRONUTRIENTS CHART
FYI
It is very difficult to find green mango in most areas. Most of the mangos are on their way to being ripe and thus have developed the high fructose levels. In order to enjoy the amazing flavor of Thai foods, and trying to maintain the integrity of the original restaurant recipe flavor we enjoyed, the recipe we obtained has been carefully modified. The ingredients have been calculated to preserve the salad dressing’s authenticity. To maintain the crunch of green mangos I substituted it with jicama, which has a crunchy texture and a taste that adapts well to the other ingredients.
In some places the Thai red chili peppers are also known as Bird’s eye chili.
Please refer to my blog article which I researched (with citations included) to explain the benefits of jicama as a low carbohydrate and very high insoluble fiber alternative to many ingredients, in this case green mangos. The article also explains how to prepare jicama properly and a few fun facts.
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