ThaYat Thee Thoke (Green Mango Salad)

• 1/2 medium-sized onion, diced
• 2 Tbs. vegetable oil
• 2 cloves garlic, very thinly sliced
• 1 green mango, peeled and shredded
• 2 cups finely shredded green cabbage
• 2 Tbs. chopped fresh cilantro
• 2 tsp. low-sodium or white soy sauce
• 2 tsp. crushed roasted red chilies
• 1 Tbs. roasted peanuts, crushed
• 2 tsp. chickpea flour
• 2 tsp. fried shallots or onions

1. Soak onion in water to remove sharp taste.
2. Heat vegetable oil in large skillet over medium heat, and saute garlic until brown, for about 2 minutes.
3. Remove garlic from oil, reserve oil and set garlic aside.
4. Combine mango, onion, cabbage, cilantro and garlic in large bowl.
5. In separate bowl, combine garlic, oil and soy sauce.
6. Toss mango mixture with oil.
7. Garnish with red chilies, peanuts, chickpea flour and fried shallots, toss and serve.

onion, vegetable oil, garlic, green mango, green cabbage, fresh cilantro, soy sauce, red chilies, peanuts, chickpea flour, shallots

Taken from www.vegetariantimes.com/recipe/thayat-thee-thoke-green-mango-salad/ (may not work)