We always have Thai sweet chili sauce around the house. It is more sweet and tangy than spicy, but with just enough kick to add some interest. Our kids love it. It can be found at most any grocery, and you can glaze it on tofu, use it as a table condiment, or, like in this recipe, make it into a quick salad dressing. This salad is great when you need something to cut the richness of a coconut-milk curry, or the saltiness of a stir fry. You can change this salad up by adding a bit of soy sauce, sesame oil or grated fresh ginger to the dressing, replacing the mango with papaya or pineapple, or garnishing with thinly sliced shallots or toasted and crushed peanuts.
6 tablespoons sweet chili sauce
1 tablespoon rice vinegar
1/2 teaspoon Kosher salt
2 ripe mangoes, peeled and cut into 1/2″ cubes
1 big English cucumber, cut into 1/8″ slices
1 handful mint leaves
1 handful cilantro leaves
toasted sesame seeds
1. Whisk together the sweet chili sauce, rice vinegar and Kosher salt.
2. Toss the dressing with the mango, cucumber, mint, and cilantro.
3. Serve on cold platter, garnished with the sesame seeds.
Michael Natkin is the author of the popular and award-winning vegetarian blog herbivoracious.com. His cookbook, Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes, was named to both Amazon and NPR’s top ten lists. He is known among foodies, vegetarians, and fellow bloggers for a cutting-edge, light and healthy, beautiful-on-the-plate style of meatless cooking. Natkin never preaches; he simply believes that if you are going to eat even one meatless meal a week, it should be delicious and satisfying.