Spicy Mango Salad

Somehow the theme today has been ‘yellow’ – a happy, bright and cheerful yellow.  A reminder that spring is around the corner. I picked up the yellow roses that you see in the picture on the left from the store today morning and they looked so pretty in a bowl on the window sill that I just had to post a picture… don’t they look pretty?

One of the Thai restaurants that we frequently go to has a delicious spicy mango salad on their menu. This salad is drawn from that. The salad dressing is a mixture of chopped green chilies, honey and vinegar… yes, regular vinegar.  And, of course salt. I used 1 green chili, 2 tablespoons of honey and two tablespoons of vinegar. This is pretty spicy, so adjust to taste.

Make the salad dressing first and set it aside before chopping the rest of the ingredients – that will give the chilies, vinegar and honey a little time to get to know each other. Then, peel and chop the mangoes. Firm mangoes which are not fully ripe, but just a pale yellow works best here.

Slice the mango into strips. Add a few slices of red onions followed by some cleaned and washed arugula.

Toss with the dressing. Add roasted cashew nuts, and dig in :)