My sweet mango pies! It seems like eons upon eons since I offered you fresh off the skillet (or in this case, fresh out of the spiral slicer) recipe for you. It actually has been. Well the next few that I have for you are uber awesome treats. For New Year's eve, the man was feeling a tad under the weather and the yoga evening I had wanted to join was all full up. Instead I decided to cook up the best ever from scratch dinner. The inspiration started with these treats we had on Kauai- tofu potstickers. I'll get to those next week.
In order to fill out the meal- there needed to be more. So I scooted along the Thai theme until I came up with two other dishes. Green mango salad was one of them.
As I was researching recipes and dressings, I came across an ingredient I had never heard of before. I love when that happens. Even after doing this for five years, I love that I still get to keep exploring and discobering. It's a bit like being a painter and discovering a new colour exists and then you want to go back to all of your past paintings and splash it on. The ingredient that kept popping up was sambal oelek. You know it?
When I first read it, I was all negative nelly thinking I was going to have to run around the city trying to track this down. Sambal is really just a blend of chili peppers. I never actually use is a chilis because of the time I nearly exploded my whole face.
I have three exciting things to share about sambal (which may or may not be the new name for my first child/pet- whatever comes first).
- It makes using chili peppers in cooking unbelievably easy.
- I picked it up, no problemo, at my local health food store. No city adventures needed.
- It gave the most amazing flavourful zing to my dish, without my face exploding, fear of touching my eyes, bits or pieces. From jar, to spoon, to dressing. LOVE it!
- LOVE to use it in fresh veggie rice wraps. Along with avocado and maybe some tempeh.
- LOVE to mix it up with my fave kelp noodles.
- 2 green mangos (that means unripe)
- ½ package kelp noodles (optional), rinsed
- 2 Tbs sesame seeds, lightly toasted
- ¼ cup fresh mint leaves, chopped
- ¼ red onion, sliced thin and soaked in cold water for 15 minutes (helps cut down on the bad breath effect)
- ⅓ cup lime juice
- 2 Tbs coconut crystals
- 2 Tbs maple syrup
- 1 Tbs toasted sesame oil
- 2 tsp, grated ginger root
- ½ tsp sambal oelek (or 1 tsp medium red chili, minced, or cayenne to taste)
- 1 tsp sea salt
- Spiral slice (or cut into long thin matchsticks), your green mangos.
- Mix together with kelp noodles, sesame seeds, mint leaves, and red onion.
- In a blender, blend together the sauce ingredients.
- Taste dressing for flavours. You may want to add more sweet or more spice depending on your preference.
- Just before serving, combine the dressing with the mango, red onion, green chili, most of the sesame seeds and most of the herbs.
- Garnish with the remaining sesame seeds and herbs.