Thai Mango Salad
Ingredients
1
lime
3 tbsp.
Kowalski's Extra Virgin Olive Oil
2 tsp.
Kowalski's Pure Honey
1 tsp.
soy sauce or gluten-free tamari
- freshly ground Kowalski's Black Peppercorns, to taste
2 (10 oz.) pkgs.
Kowalski's Fresh Spiralized Mango (from the Prepared Produce Section)
½ cup
peeled and seeded diced cucumber
½ cup
matchstick-cut carrots
¼ cup
roughly chopped roasted and salted peanuts, divided
½ oz. (approx.)
fresh cilantro
- red Fresno pepper, stemmed, seeded and thinly sliced, to taste
Directions
Use a microplane to remove 1 ½ tsp. zest from the lime; place zest in a medium mixing or salad bowl. Cut lime in half; squeeze 2 tbsp. juice into the bowl with the zest. Whisk in oil, honey and soy sauce until blended; season with pepper to taste. Add mango, cucumber, carrots and most of the peanuts to the bowl; toss to coat. Divide salad among 4 serving dishes; top with cilantro and peppers. Garnish with remaining peanuts.
