bulgur wheat rainbow salad with thai mango dressing
easy to make
Servings: 1 .5 cups
Ingredients
- 1 medium sized mango peeled and roughly chopped
- ½ cup extra virgin olive oil
- ¼ cup rice vinegar / distilled white vinegar
- ½ -1 teaspoon chilly paste / chilly powder adjust to your preference
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic optional
- 1 teaspoon lemon grass paste optional
- 1 tablespoon peanut butter
- 1 tablespoon lemon juice
- 2 teaspoon dried herbs like basil /dill/ oregano
- ½ teaspoon grounded pepper
- 2 teaspoon fresh cilantro chopped
- Salt to taste.
Instructions
- Put everything in the blender except the herbs and blend until smooth. Fold in the herbs, taste test.
- Chill until use.
- Use as required .
Notes
You may thin out the dressing with water or oil if its too thick.
This dressing stays good in the fridge for a week .
This dressing stays good in the fridge for a week .