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Thai Mango Salad and Spicy Thai Peanut Sauce





1large half green mango.. finely julienned

½ cucumber.. julienned

½ yellow or red pepper finely sliced

¼ cup @safaridriedfruitnuts, roasted peanuts roughy chopped

Fresh coriander/dhania

Optional bean sprouts and finely grated carrots


Fresh spring onions chopped

Optional black sesame seeds


1tblsp lime juice

1 tbslp @vital-health-foods-soy sauce

2tsp vinegar

1 tsp sugar

1 red chillie sliced


  1. Place all salad ingredients together in a large bowl
  2. Pour dressing dressing over and toss
  3. Garnish with spring onions



2 tblsp creamy peanut butter

1tblsp soy sauce

1 tsp white vinegar

1tblsp siracha sauce

2 tsp sesame oil

1tsp honey

1 tsp lime juice

½ tsp paprika

1tblsp crushed garlic

½ tsp ginger paste

1tsp water or more as needed


  1. No need for salt as the soy sauce is salty.
  2. Whisk all the ingredients together, except for the water, in a small bowl until well combined and the sauce is nice and smooth
  3. Add water a tsp at a time until you achieve your desired consistency
  4. Its not a sauce that freezes great, so best to use fresh
  5. Can stay in the fridge up to one week
  6. Pour over your steamed/fried chicken /or fish/ or vegetarian schnitzels.
  7. May use a a dipping sauce, for even veg.



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