crunchy mango salad

the addition of daikon makes this salad crunchy and addictive

A few weeks ago Ryan's cousins (students living off caf food) came for dinner and we decided to go thai... this mango salad was a hit so I thought I'd share it.  It's got classic mango salad flavours with a bit of a twist - daikon.  Daikon is a type of radish that is milder than red radishes but still has a good bite and a bit of heat - it looks like a giant white carrot.  And don't be afraid of fish sauce...it's kind of like how anchovies add that special something to a great caesar salad.

what you need:

• 1 large mango (slightly unripened best)
• 1/2 large daikon
• 1 red bell pepper
• 1 large handful of baby spinach
• 2 green onions
• 1 big handful of cilantro
• 1 lime (for garnish)

     dressing:

• 1 clove garlic
• 1 tbsp fish sauce
• 2 tbsp rice wine vinegar
• 1-2 thai chilies
• 1 lime's zest and juice
• 1 1/2 tsp honey
• 1 tsp canola oil

what to do:

1. Finely mince garlic and chilies.  Mix all dressing ingredients together and set aside in fridge, preferably for 15 or more minutes.
2. Julienne mango, red pepper, and daikon to approximately the same sizes.  Roughly chop cilantro and cut green onion on a diagonal bias into thin blades.  Toss all vegetables together (except for spinach) - and then toss with dressing.  
3. On your serving plate, place a thin bed of spinach down and generously pile with mango salad.  (Whenever I have mango salad in thai restaurants it's served on a romaine leaf...I used spinach just for a bit more nutrition).  Serve with a few wedges of extra lime to squeeze on top, as desired.  Enjoy!