04 June, 2012

Mango and capsicum Salad (Vietnamese style)

Mango: 1( slightly under ripe)
Capsicum: 1 small
Onion: 1 small
Mint: 1 sprig
For Dressing:
Sesame seeds: 1 tablespoon ( toasted)
Ginger: ½ tablespoon (grated)
Lemon juice: ½ tablespoon
Sugar: 1 tablespoon
Olive oil: 2 tablespoon
Salt and pepper to taste
Mint leaves: 1 tablespoon (chopped) 

Cut mango, capsicum and onion in thin log strips.
In a separate bowl, mix all the dressing ingredients. You need to make sure that the sugar gets dissolved. Retain some sesame seeds and mint leaves for garnishing.
Pour your salad dressing over the chopped vegetables. Mix it well and refrigerate it for an hour or so for the flavors to get mixed evenly.
Just before serving, decorate your salad with mint leaves and few toasted sesame seeds.
Your Mango and Capsicum salad is ready to eat!!

NOTE: You can adjust the seasoning depending on your taste. Ideally, it should have a little sweet taste to it. 

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