Mango, cucumber and peanut salad
A savoury fruit salad in the South-East Asian style, with mango, cucumber and lime, where the garlic and ginger in the salt act as the dressing.
20 min · Serves 4
Ingredients
- 2 firm mangoes, peeled and cut into strips
- 1 cucumber, cut into half-moons
- 1/2 red onion, finely sliced
- Juice of 2 limes
- 1 tsp sugar
- 1 tsp Xalte Garlic & Ginger salt
- 40 g roasted peanuts, chopped
- A handful of fresh coriander or mint
Method
- 1Squeeze the 2 limes into a large bowl. Add the sugar and the 1 tsp of Xalte Garlic & Ginger salt and stir for about 30 seconds, until dissolved. This is the dressing.
- 2Peel the half red onion and slice it very thinly. Put it straight into the bowl with the dressing, so that it mellows while you cut everything else.
- 3Peel the mangoes with a peeler. Slice off the two large cheeks on either side of the stone, which is flat and sits in the centre, then cut them into strips 1 cm wide.
- 4Wash the cucumber, cut it in half lengthways and then into half-moons 5 mm thick.
- 5Add the mango and cucumber to the bowl and toss gently with two spoons, so as not to break up the fruit. Leave to stand for 5 minutes to take on the flavour of the dressing.
- 6While it stands, roughly chop the peanuts with a knife. Wash and dry the coriander or mint and pick off the leaves.
- 7Toss the salad once more and move it to a serving dish with the dressing from the bottom of the bowl. Scatter the peanuts and leaves on top just before serving, so that the peanuts stay crunchy.
