Spicy Mango Salad

March 12, 2011 § Leave a comment

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?

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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.IMG_3321

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.

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

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Toss with the dressing. Add roasted cashew nuts, and dig in :)IMG_3356

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Chili Oranges

February 6, 2011 § Leave a comment

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Sweet, sour and salty – this chili orange brings back to cold wintery New York a little bit of our trip to the Yucatan in Mexico over Thanksgiving break. It was a short, 4-day vacation – but oh so lovely!. I want to be back there now :(

I generally think that there are so many places to visit in this world, and such little time, that I would much rather go to a new place than revisit a place I have already been to. However, I would go back to Mexico again in a heartbeat.

One of things we really enjoyed in Mexico were green skinned sweet and sour oranges, served with a mixture of salt and chili powder. The chili powder adds a certain earthiness and a little heat, which complements the sweet and sour oranges and the saltiness from…. well.. the salt.

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I did not segment the orange entirely – I removed the skin, but retained the membranes dividing the segments.  We cut the orange into bite size pieces, and tossed the pieces, together with any juices in the  bowl, with chili powder and salt. Yum!

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