Mango salad with peanut-coriander sauce and apple 'chips'

Name: mango salad with peanut-coriander sauce and apple 'chips'
Cook time: 150 min
Total time: 180 min
Yield: 4
Ingredients: 1 slightly acidic apple (eg Smith); 1 tablespoon lemon juice; 1 hard (unripe) mango; radish; teaspoon sea salt; 2 tablespoons rice vinegar; 1 lime; 3 twigs coriander; 2 tablespoons peanut butter; 1 teaspoon sambal; 1 teaspoon Brown sugar; 1 teaspoon Thai fish sauce; 1 mespoint ground cloves; 1 bag cabbage 300 g

A tasty recipe. The starter contains the following ingredients: fish, slightly sour apple (eg Granny Smith), lemon juice, hard (unripe) mango, rettich, sea salt, rice vinegar, lime, coriander, peanut butter, sambal, brown caster sugar, Thai fish sauce, ground cloves and ready-to-eat cabbage (300 g).

Ingredients

Directions

Preheat the oven to 125 ° C or gas oven temperature. 1. Wipe the apple and extend the cores. Sprinkle the apple in wafer-thin slices and sprinkle with lemon juice. Place apple slices on a non-stick oven mat (or very lightly greased baking paper) and bake in the middle of the oven in approx. 2 hours.
Remove mango peel and pit. peel radishes. Mango and radish in wafer thin strips and do with pointed cabbage in bowl. Carefully salt and vinegar through it. Approx. Leave for 30 minutes. Lime squeezing. Cut coriander finely. In a bowl of lime juice, 2 tablespoons of water, coriander, peanut butter, sambal, sugar, fish sauce and clove powder mix into dressing. Spread salad over four plates. Dressing over it. Sprinkle 'chips' over it.