Thea, another member of TGIF (Thank Goodness it’s Fiber) is here with us today. I almost never see Thea without a crochet project in her hands. She’s also the town librarian in Blue Plum and a voracious reader. Thanks for taking time away from your books and crochet to join us today.
Thea: Did you just rhyme on purpose?
Molly: Um, no.
Molly: What recipe did you bring?
Thea: I brought the whole book.
Molly: That was kind of you. It’s more than you needed to do, though.
Thea: I’m a librarian. It’s what I’m all about. The book is Herbivoracious. It’s by Michael Natkin and it’s based on his blog by the same name. The recipe I’d like to draw your attention to is his Green Mango Salad. It’s a great way to use those under-ripe mangoes you always find in the store. The book is fabulous and if you’d like I can add you to the waiting list.
Molly: Actually, I own it. I love it.
Thea: Then you don’t need me. I’m outta here.
Thea can be abrupt. She does know books, though, and crochet. If you need a recommendation for a good read or help with a stitch, Thea’s the one to call.
Here’s her recipe:
Green Mango Salad
4 tablespoons palm sugar or 2 tablespoons white sugar and 2 tablespoons brown sugar
1/3 cup fresh lime juice
2 teaspoons grated fresh ginger
1 teaspoon salt
1 tablespoon toasted sesame oil
2 under-ripe mangoes, peeled and cut into 2 x ¼ x ¼-inch batons
Half a small red onion, cut into very thin rings and soaked briefly in cold water
1 small green chile (Thai bird, jalapeño, or Serrano), stemmed, seeded, and thinly sliced (optional)
1 tablespoon toasted sesame seeds
1 handful fresh cilantro or mint leaves, or a mixture
- If using palm sugar, crush it first in a mortar and pestle (it may help to microwave it a bit or moisten it first). Combine the sugar, lime juice, ginger, salt, and sesame oil in a small container with a lid. Shake well to dissolve the sugar. Taste and adjust the balance of flavors. The dressing should be fairly sweet.
- Just before serving, combine the dressing with the mango, red onion, green chile, most of the the sesame seeds, and most of the herbs. Toss well to coat with the dressing.
- Garnish with the remaining sesame seeds and herbs and serve.
(Recipe from Herbivoracious by Michael Natkin)