bohemianwanderer – Begin by thinly slicing two large beefsteak tomatoes and placing them into a mixing bowl. These tomatoes provide a juicy, slightly tangy base for the salad. Next, prepare two small beetroot bulbs by scrubbing and peeling them. Choose golden or candy-stripe beetroot varieties if you want to add extra color, but any sweet beetroot will work perfectly. Slice them very thinly and add them to the bowl with the tomatoes.
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Now, peel one medium-sized ripe mango. Next, cut thin slices of flesh from each side of the stone and add them to the mixing bowl. To extract maximum flavor, gently squeeze the mango slices in your fist over the bowl, letting the juice flow into the mix before discarding the stone. Consequently, the mango’s sweetness and juice will add brightness and moisture to the salad.
Moreover, the combination of fresh tomatoes, beetroot, and mango offers a vibrant mix of colors and textures. Specifically, tomatoes contribute juiciness and acidity, beetroot adds earthiness and crunch, and mango introduces a tropical sweetness that balances the other flavors. This fresh base, therefore, sets the foundation for the flavorful dressing that will tie the salad together.
Additionally, taking care to prepare the ingredients thoughtfully enhances the dish’s appeal. Thin slicing ensures that every bite has a balanced mix of each component. Furthermore, the use of fresh, ripe fruit and vegetables elevates the salad and makes it a refreshing addition to any meal. Ultimately, this salad can serve as a standalone light lunch or a complementary side dish.
Crafting the Cashew and Chilli Dressing and Serving
To prepare the dressing, place a shallow pan over medium heat and pour in one tablespoon of olive oil. Add 100 grams of shelled raw cashews to the pan. Toss the cashews occasionally, allowing them to cook evenly until they turn golden brown. This step toasts the nuts, enhancing their flavor and adding a crunchy texture to the salad. Once toasted, season the cashews lightly with salt.
Next, seed and finely chop two bird’s eye chillies. Add them to the pan with the cashews and cook briefly to release their spicy aroma. Then sprinkle one tablespoon of caster sugar over the mixture. Immediately squeeze in the juice of one lime, which adds a fresh, tangy contrast to the sweet sugar and spicy chillies. Let the mixture bubble gently until the sugar fully dissolves.
Finish the dressing by pouring in one tablespoon of fish sauce and two teaspoons of dark soy sauce. These ingredients bring savory, umami depth that balances the salad’s sweet and spicy elements. While the dressing is still hot, pour it directly over the fruits and vegetables in the mixing bowl. The warm dressing will slightly soften the ingredients and help blend the flavors.
Transfer the salad to a serving dish and allow it to rest briefly. This resting time lets the dressing soak into the fresh ingredients, marrying their flavors for a delicious, cohesive taste. This recipe serves four as a refreshing side dish perfect for warm weather or as a vibrant accompaniment to grilled meats or seafood. With its bright colors, varied textures, and harmonious blend of sweet, spicy, and savory flavors, this mango salad with cashews and chillies is a standout dish. It highlights the balance of fresh produce and a thoughtfully crafted dressing. Try this recipe for a healthy, flavorful salad that’s sure to impress.
