Mango and Apple Salad

This recipe and photo are courtesy of Goo Chui Hoong. She is the author of the Lite Malaysian Favourites Cookbook.

Print Recipe
Servings
4
Servings
4
Print Recipe
Servings
4
Servings
4
Ingredients
Dressing
Servings:
Units:
Instructions
  1. To prepare the dressing:Stir all the ingredients for the dressing together until the sugar dissolves. Leave aside.
  2. To prepare the salad: Dry toast the dried shrimps on a pan until they become fragrant and crispy. You can also do this on the top rack of a grill oven at 190˚C for 15 minutes. Put them aside to cool off. Put the shredded mango and apple, sliced ginger flower, laksa leaves, and coriander into a large mixing bowl. Pour the dressing and toss the salad. Top it off with the toasted dried shrimps, nuts and serve.

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