Mango-Fennel Salad

Mango Fennel Salad

This salad is one of my new favorites. The sweetness of the mangoes, the hint of licorice from the fennel, crunch of pistachios and the sweet/saltiness of the dressing is an explosion of flavours. It is perfect with my tandoori chicken and coconut rice (recipe coming soon).

Note:

• If you don't like fish sauce, I think you could substitute soy sauce.  
• After serving this as a salad, I will often mix the left overs with rice for lunch the next day - I reheat the mix in the microwave a completely different feeling and delicious dish.

Serves 4-6.

Ingredients

4 mangoes, julienned (cut in thin strips)

1 red pepper, julienned

1 medium size bulb of fennel, grated

1/2 cup toasted pistachios (I use salted ones from Trader Joe's)
2 limes, juices

2 tsp brown sugar

1 tbsp fish sauce

2 tsp honey

cilantro (optional)

Instructions

1. Place mangoes, peppers, and fennel in a medium sized serving dish.
2. In a small bowl, whisk together, lime juice, sugar, honey and fish sauce.
3. Add to mangoes and veggies and combine.
4. Sprinkle with cilantro and pistachios.