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Mango, Cucumber And Red Pepper Salad

salads

1 mango
1 sweet red pepper
1/2 English cucumber; about 6 inches
2 tablespoons lime juice
1 tablespoon fish sauce
1 1/2 teaspoons granulated sugar
1 teaspoon minced hot pepper
1/4 cup (each) chopped unsalted peanuts and fresh; coriander

Peel mango. Slice mango, sweet red pepper and English cucumber into thin strips. In bowl, whisk together lime juice, fish sauce, sugar and hot pepper. Add mango, red pepper and cucumber; toss to coat. (Make-ahead: Cover and refrigerate for up to 6 hours.) Sprinkle with peanuts and coriander. TIP: For the best peanut flavour, use raw peanuts, roast, stirring constantly, in dry skillet over medium heat for 5 minutes.

Contributor: Canadian Living Magazine, September, 2001

Yield: 4 servings

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