### TranslatedIngredients: 1 Mango (Raw) - peeled,1/4 cup Roasted Peanuts (Moongphali),1 cup Green Moong Sprouts,1 teaspoon Brown Sugar (Demerara Sugar),1 pinch Red Chilli powder,Salt - to taste,2 tablespoons Soy sauce,1 tablespoon Chilli oil - or sesame oil,Lemon juice - from half a lemon,1 Coriander (Dhania) Leaves - roughly chopped ### PrepTimeInMins: 15 ### CookTimeInMins: 25 ### TotalTimeInMins: 40 ### Servings: 3 ### Cuisine: Thai ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To prepare the Thai Style Bean Sprouts and Raw Mango Salad, start with peeling the raw mango. Cut it into thin matchsticks or juliennes. You can also use the food processor's grater blade to shred it into thin strips.Once grated, place the grated mango and bean sprouts in a salad mixing bowl. Sprinkle the sugar, salt and red chili powder over the mango and mix well. Set aside while you prepare the other ingredients for the raw mango salad.Coarsely crush the roasted peanuts using a mortar and pestle and keep aside in a bowl until required.To prepare the dressing, in a bowl, whisk the chili oil and lemon juice with a fork for a few seconds, or until all combined well. Add the soy sauce and whisk to combine. Now add the roasted peanuts and the salad dressing over the raw mangoes and bean sprouts. Toss to combine well.Stir in the chopped coriander leaves over the salad. Taste and adjust the seasoning accordingly. Serve Thai Style Beansprouts & Raw Mango Salad along with Vegetarian Thai Red Curry and Steamed Rice for a light weekday lunch.
