1 green mango, peeled and coarsely grated
1/2 carrot, peeled and coarsely grated
1/4 white cabbage shredded
1 red or yellow pepper, deseeded and roughly chopped
1 tbsp chopped thai basil leaves*
2 tbsp chopped coriander leaves
1 tbsp sesame seeds
Dressing
2 tbsp ground nuts or peanuts
1 thai chilli, seeds removed and finely chopped
Juice of 1 lime
splash sesame oil
1/2 tsp soft brown sugar
Method
Mix the vegetables and fruit together in a bowl with the herbs and sesame seeds.
Crush the nuts in a mortar with a pestle and mix together with the other dressing ingredients.
Pour the dressing into the bowl and mix well.
Season with a little salt and leave to rest for 30 minutes
The salad keeps well overnight in the fridge so its easy to prepare ahead ready for lunch the next day.
Add raw green beans for extra crunch or instead of the chopped peppers.
*If you can't get hold of Thai basil, regular basil is a fine substitute
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