Mangosteen Salad
by Chef Somnuk Kongsa
Preparation time: 5 minutes
Cooking time: 2-3 minutes
Serves: 1 portion
Ingredients:
Salad:
• Mixed leaves (iceberg salad, red oak, green oak, romaine...): 50 gr.
• Green papaya, grated: 10 gr.
• Cherry tomatoes: 5 pcs.
• Green cabbage, whole leaf: 1 pce.
• Spring onion: 2 stems
• Grilled cashew nuts: 1 tablespoon
• Sliced red onions, deep-fried: 1 teaspoon
• Mint leaves: few leaves
• Prawns: 5 pcs.
Dressing:
• Virgin olive oil: 2 tablespoons
• Red wine vinegar: 1 tablespoon
• Balsamic vinegar: 1 tablespoon
• Bird chili, finely chopped: 1
• Shallot, finely chopped: 1
• Mint leaves, finely chopped 1 teaspoon
• Salt and pepper to taste
Preparation:
- Poach the shelled prawns
- In a bowl toss all the ingredients of the dressing together.
- Add the green leaves mixt, the grated papaya, 3 halved cherry tomatoes and mix everything together.
- On a plate lay out the white cabbage leaf and fill it with the mixed leaves.
- Sprinkle the grilled cashew nuts and the red onions over the salad
- Decorate with the prawns, the spring onions, the remaining cherry tomatoes and the mint leaves.
