This salad got its name because friends of mine claimed to develop some serious addictions to the spicy-sweet-sour combo. If you need an intervention, forget you got the recipe from me. 1 cup Coconut, Unsweetened, Flaked -- reserve small amount for garnish
1 pound Tofu, Baked, cut into small cubes
1 Mango -- peeled, cut into small dice (can use an under ripe or ripe mango)
˝ cup Basil -- rough chopped
1 tbsp Mint -- rough chopped
˝ cup Cilantro -- rough chopped
˝ cup Peanuts, Roasted, Salted -- chopped
1 cup Cucumber -- medium diced
1 Lime -- zested, plus juice
1 cup Thai sweet chile sauce
Lettuce cups, Rice crackers or Shrimp Chips -- to serve salad on In a small sauté pan over medium heat, toast coconut until lightly brown. In a large bowl, add tofu, mango, herbs, peanuts, toasted coconut, cucumber, lime zest and juice and 1/2 C sweet chile sauce. Toss tofu into bowl and mix everything together well. Taste and add salt if needed. Add more sweet chile sauce to your liking. Garnish with coconut flakes. Serve with lettuce cups, rice crackers, or shrimp chips.
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