Rainbow Carrot and Green Mango Salad | McCormick For Chefs®

Name: Rainbow Carrot and Green Mango Salad | McCormick For Chefs®
Ingredients: Serves 6; 1/4 cup Vegetable Oil; 3 Cloves Fresh Garlic, very thinly sliced crosswise; 2 tbsps Lime Juice, fresh; 2 tbsps Palm Sugar; 4 tsps Water; 4 1/2 tsps Tamarind Pulp; 2 tsps McCormick Culinary ® Ginger, Ground; 2 tbsps Thai Kitchen ® Premium Fish Sauce; 2 tbsps Cilantro, fresh, chopped; 2 tsps Fresno Chile, fresh, finely chopped; 1 1/2 cups Green Mango, cut into thin matchsticks (about 2 firm, unripe mangoes); 1 1/2 cups Matchstick-cut Rainbow Carrots (about 6 medium carrots); 3/4 cup Cherry Tomatoes, halved; 1/4 cup Peanuts, roasted, chopped; 2 tbsps Scallions, sliced on a bias

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A beautiful and delicious showcase of craveability through acidity, the traditional preparation of this hot-sweet-spicy-tangy salad is refreshing and addictive at the same time. Chock full of...

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Ingredients

Serves 6
1/4 cup Vegetable Oil
3 Cloves Fresh Garlic, very thinly sliced crosswise
2 tbsps Lime Juice, fresh
2 tbsps Palm Sugar
4 tsps Water
4 1/2 tsps Tamarind Pulp
2 tsps McCormick Culinary ® Ginger, Ground
2 tbsps Thai Kitchen ® Premium Fish Sauce
2 tbsps Cilantro, fresh, chopped
2 tsps Fresno Chile, fresh, finely chopped
1 1/2 cups Green Mango, cut into thin matchsticks (about 2 firm, unripe mangoes)
1 1/2 cups Matchstick-cut Rainbow Carrots (about 6 medium carrots)
3/4 cup Cherry Tomatoes, halved
1/4 cup Peanuts, roasted, chopped
2 tbsps Scallions, sliced on a bias