I finally found some green mangos and decided to make a salad. The recipe I was using called for some toasted coconut, and I thought it would be fun to start with an actual coconut.

A couple of sharp raps with the back of a chef’s knife cracked the nut, and it was soon in two pieces.



The green mangos were nice and firm – easy to peel and grate

This is a long way from Kraft’s Italian Dressing – fish sauce, lime, brown sugar and chile sauce:

But together with the mango, coconut, bean sprouts, scallions, chile pepper, cilantro, basil and peanuts, it makes for a delightfully zesty (mostly) vegetarian lunch!