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Slice the mango cheeks chunky, leaving the skin on, and put in a large mixing bowl. Chop the chilli, finely slice the baby cucumber and rip in a few purple basil leaves. Throw in the toasted cashews, finely slice the eschallot and add to the salad with some onion sprouts and finely chopped bok choi. Mix well. Add the Asian greens just before you dress the salad and serve.
Finely grate a small amount of ginger, tumeric and chilli into a morter and pestl. Add a couple of pinches of white and black sesame seeds. Cut the cucumber length ways and scoop the seeds into the morter. Add the mirin, fish sauce and sesame oil and ‘bruise’ the ingredients together.
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