Raw Thai Mango Salad

Here’s an original salad that I enjoyed. I had to use frozen peas (thawed) instead of snap peas, and because I couldn’t find tamarind juice, I diluted a bit of tamarind paste, hoping to get the same result. The problem with tamarind paste is that it is intensely brown, like soy sauce, and it colors the entire dish. When your dish is made of fresh fruits and vegetables, though, that brown does make it look unappetizing (even though it tasted great). I must admit that I also didn’t present this salad quite the way the original recipe intended, because, well… Ain’t nobody got time for that. You should check out the picture at the link, though, it really is pretty! This recipe makes 2 or 3 servings as a main dish, perhaps 4 as a side dish. Hopefully you’ve got tamarind juice that isn’t too color-saturated!

1 yellow Thai mango
1 zucchini
1 cucumber
150 g. snap peas
fresh coriander
fresh mint
2 Tbsp. tamarind juice
1 lime, juiced
1 tsp. agave nectar or honey
salt

Slice mango, chop snow peas, coriander and mint. Using a spiralizer, make zucchini noodles and cucumber ribbons. To make the dressing, mix tamarind juice, lime juice, agave and salt. Toss together zucchini noodles, the snow peas and the fresh herbs and mix in the dressing. Top with cucumber and mango slices and serve.