15m
PREP TIME
15
INGREDIENTS
Servings: 6
Ingredients
- 1/4 cup vegetable oil
- 3 cloves fresh garlic, very thinly sliced crosswise
- 2 tablespoons fresh lime juice
- 2 tablespoons palm sugar
- 4 teaspoons water
- 4 1/2 teaspoons tamarind pulp
- 2 teaspoons McCormick® Ground Ginger
- 2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons finely chopped fresh Fresno chile
- 1 1/2 cups green mango, cut into thin matchsticks (about 2 firm, unripe mangoes)
- 1 1/2 cups matchstick-cut rainbow carrots, (about 6 medium carrots)
- 3/4 cup halved cherry tomatoes
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons sliced green onion, cut on a bias
INSTRUCTIONS
- 1 Heat oil in small skillet on medium heat. Add garlic slices, spreading evenly in skillet. Cook, 2 to 3 minutes or until lightly browned and very crispy, turning over halfway through cooking. Remove garlic with slotted spoon. Transfer to paper towels to drain.
- 2 Place lime juice, sugar, water, tamarind and ginger in small bowl. Whisk vigorously until well blended. Stir in cilantro and chilies. Set aside.
-
3
Place mango, carrots, tomatoes, fried garlic, peanuts and green onion in large bowl. Drizzle dressing over top, tossing to mix well. Cover and refrigerate until ready to serve.
Test Kitchen Tip: Green Mangoes are actually just firm, unripe mangoes. They are less sweet and have a crunchier texture than ripe mangoes.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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