Spring Favorite: Thai Fruit & Vegetable Salad
This lovely salad is traditionally presented with the main course and serves as a cooler to counteract the heat present in many Thai dishes. The colors are Spring on a plate!
1 small mango, peeled and sliced
1 green apple, cored and sliced
6 lynchees, peeled and pitted
1 cup green beans, trimmed and halved
1 red onion, sliced
1 small cucumber, cut into short sticks
1 1/3 mung bean sprouts
2 scallions, sliced
1 ripe tomato, quartered
Romaine or iceberg lettuce leaves
Coconut dipping sauce
2 tablespoons coconut cream
2 tablespoons granulated sugar
5 tablespoons boiling water
1/4 teaspoon chili sauce
1 tablespoon fish sauce
juice of one lime
Make the coconut dipping sauce. Spoon the coconut cream, sugar and boiling water into a screw-top jar. Add the chili and fish sauces and lime juice, close tightly and shake to mix.
After holiday appetizers, cookies and fudge, this desert will feel decadant while being a much better choice.
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