This yummy recipe is from Jill's friend Paula. It's delicious!
Saute the onions and garlic in the oil, being careful not to burn then. Place in a broad flat bowl. Wash and prepare the cilantro, mint and arugula as the greens in the salad. and sprinkle over the onions and garlic.
Cut the mangoes into matchstick-sized lengths. Mix fish sauce, sugar and limes together. Add chili-garlic sauce if desired. Toss dressing with the sliced mango. Place mixture over greens, then sprinkle peanuts and top.
If you'd like the salad to be more filling, throw in a few prawns or slices of cooked chicken. As well, you can double the dressing amounts and include chilled ichiban noodles.
Ingredients
Directions
Saute the onions and garlic in the oil, being careful not to burn then. Place in a broad flat bowl. Wash and prepare the cilantro, mint and arugula as the greens in the salad. and sprinkle over the onions and garlic.
Cut the mangoes into matchstick-sized lengths. Mix fish sauce, sugar and limes together. Add chili-garlic sauce if desired. Toss dressing with the sliced mango. Place mixture over greens, then sprinkle peanuts and top.
If you'd like the salad to be more filling, throw in a few prawns or slices of cooked chicken. As well, you can double the dressing amounts and include chilled ichiban noodles.