If you’re tired of the grey winter weather, add some tropical sunshine to your plate with this super simple salad! The only requirement is, for you to chop a few ingredients, sprinkle them with a tiny bit of coconut or brown sugar, lemon juice and grated coconut.
This salad really awakens one’s tastebuds. Silky sweet mango cubes, sweet tart minced red bell pepper, crisp cool cucumber slices, a hint of heat from a pinch of chile flakes, a touch of sweetness from the sugar and a crunch from the grated coconut!
This combination pairs well with just about any spicy main dish.
Last night we ate this alongside a spicy Thai curry butternut squash soup I made. It was a match made in heaven.
Tonight I am making this salad again, to complement the spicy chipotle orca beans simmering in the slow cooker.
The most important part of this salad is using quality mangos and vegetables. It will make all the difference. My local grocer had some beautiful champagne mangos on sale. For the cucumbers, I recommend either small cocktail, persian or hothouse cucumbers. They are crisp and don’t have too many seeds, plus the peel is thin enough to be eaten.
Here is the recipe:
- 1 1/2 cups of thinly sliced cucumber
- 1 1/2 cups peeled and diced ripe mango
- 1 small red bell pepper, seeded and minced
- a little freshly minced chile pepper or dried chile flakes
- 2 teaspoons coconut or brown sugar
- juice of 1 lemon
- 2 to 3 tablespoons of dried, unsweetened grated coconut
- chopped cilantro or fresh mint, if you have it
Combine all the ingredients in a bowl and gently mix.
Cover and chill for a half hour or so.
Serve cold or let it come to room temperature.